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- 12 oz carrots, skin peeled
- 2 cloves garlic, minced
- broth - just enough to coat carrots
- 1 teaspoon chopped parsley
- Preheat the oven to 400F.
- Mix broth and garlic. Coat the carrots well with the mixture.
- Arrange the carrots on a baking sheet lined with parchment paper. Drizzle the extra garlic mixture on top of the carrots.
- Roast for about 25 minutes. Remove from the oven and top with the parsley. Serve immediately.
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| This is a photo from the original recipe. It includes Parmesan, which I don't eat. I could try Vegan Parm, but really, it's fine without it. |