Yields
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Carrots: 76% (cooked)
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Jalapeño: 98% (cooked)
Pre-Preparation
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Preheat oven to 350°F.
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Wash the carrots, jalapeños, garlic, and oregano.
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Peel and slice carrots into 1/4″ pieces.
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Mince the garlic and jalapeño.
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Chop the oregano.
Preparation
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In a large bowl, combine carrot slices, minced garlic, jalapeño, chopped oregano, and oil. Toss to coat evenly.
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Line a sheet pan with parchment paper.
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Spread the carrot mixture on the pan in a single layer, avoiding overcrowding.
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Roast for about 25 minutes, or until lightly browned and tender-crisp (al dente).
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For best quality, serve immediately. Otherwise, hold hot until service at 140°F or higher.
Serving
Serving = 3/4 cup (4.5 oz)
Recipe source: In collaboration with the United States Department of Agriculture (USDA) and Action for Healthy Kids (AFHK); created at the Healthy Meals Summit (HMI) and winner of a student-led cooking competition.
