Yields
- Carrots: 76% (cooked)
- Jalapeño: 98% (cooked)
Pre-Preparation
- Preheat oven to 350°F.
- Wash the carrots, jalapeños, garlic, and oregano.
- Peel and slice carrots into 1/4″ pieces.
- Mince the garlic and jalapeño.
- Chop the oregano.
Preparation
- In a large bowl, combine carrot slices, minced garlic, jalapeño, chopped oregano, and oil. Toss to coat evenly.
- Line a sheet pan with parchment paper.
- Spread the carrot mixture on the pan in a single layer, avoiding overcrowding.
- Roast for about 25 minutes, or until lightly browned and tender-crisp (al dente).
- 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.
