Recipes
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Ingredients
- Nonstick aluminum foil
- 1 (12 oz) bag rainbow baby carrots
- 1 tablespoon olive oil
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 (8.5 oz) pouch cooked quinoa and brown rice blend
- ¼ cup raspberry (or pomegranate) dressing
- ¼ cup sliced green onions
Steps
- Preheat oven to 375°F. Line baking sheet with foil. Trim stems from carrots and cut diagonally into ½-inch-thick slices.
- Whisk oil, honey, salt, and pepper in large bowl; add carrots and toss to coat. Arrange carrots in single layer on baking sheet and bake 10–12 minutes or until tender and beginning to brown.
- Heat quinoa blend following package instructions; place in large serving bowl. Add carrots and dressing and toss to coat. Top with onions. Serve.
Amount per ¼ recipe serving: Calories 220, Total Fat 7g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 720mg, Total Carb 37g, Fiber 4g, Sugars 14g, Protein 4g, Calc 2%, Vitamin A 270%, Vitamin C 15%, Iron 6%