16 oz baby carrot
1 1/2 tsp olive oil
1 tbsp fresh parsley chopped
1 tsp salt
1/8 tsp black pepper
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1. Heat oven to 450F degrees.
2. Mix carrots and oil in a 9 x 13 pan. Spread into a single layer. Bake 20-25 minutes. Stir half way. When soft, toss in the parsley, salt and pepper.
Per Serving: Calories: 55, Total Fat: 2g, Sat Fat: 0g, Sodium: 234mg, Carbs: 9g, Fiber: 2g, Sugar: 5g, Protein: 1g, Weight Watchers SmartPoints: 2
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