Here’s an easy way to enjoy a roasted effect with no cutting involved. It’s a good side dish to make while something else, like Shake-and-Bake Tofu, is in the oven (see the menu on page 138). This is one children are likely to go for.

　　

Ingredients

6 servings

　　1 pound carrots, peeled and cut into thick, 2- to 3-inch-long sticks, or one 16-ounce bag baby carrots

　　2 tablespoons maple syrup

　　1 tablespoon light olive oil

　　Pinch of cinnamon

　　Pinch of salt

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

Combine all the ingredients in a mixing bowl and stir together. Arrange on a nonstick baking sheet. Bake, stirring gently every few minutes, until the carrots are tender and lightly browned, about 20 minutes, and serve.

　　

Carrots

Step 3

Carrots come out at or near the top of two different surveys. First, they’re ranked among the most nutritious vegetables, following closely behind dark leafy greens, broccoli, and sweet potatoes; vitamin A and beta-carotene are their strong suits. Second, they are often named “favorite vegetable” by children. Sweet and crunchy, carrots are a vegetable worth having often, both raw and judiciously cooked.

　　

nutrition information

Step 4

Calories: 69

　　

Step 5

Total Fat: 2g

　　

Step 6

Protein : 1g

　　

Step 7

Carbohydrate: 11g

　　

Step 8

Cholesterol: 0mg

　　

Step 9

Sodium: 27mg

　　The Vegetarian 5-Ingredient Gourmet