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vegetarian

Tuscan Roasted Carrots

Lemony and sprinkled with herbs, these carrots are beautiful and welcome spring with a burst of color and flavor. If you can find carrots with the tops still on in the produce aisle, grab those! They are fun for kids to explore. While you are preparing this dish, talk with kids about which part of the carrot grew above ground and which part grew underground. Carrots get their energy through their leaves as the leaves soak up the sun. How do you feel when the sun is shining?

20 mins

SERVES 4

INGREDIENTS

2 lbs fresh carrots with tops


1 tablespoon olive oil


1 tablespoon dried italian herbs


1/4 teaspoon salt


2 tablespoons grated Parmesan cheese


1 lemon, sliced into four thick slices


Fresh parsley

DIRECTIONS

Preheat the oven to 400°F.


Chop the carrot tops off and peel the skin of the carrots with a peeler (or just wash them well and leave the skins on). Slice the lemon.


Arrange the carrots on a baking sheet, and drizzle them with olive oil. Turn and roll the carrots so the surface is evenly coated. Squeeze lemon slices over the carrots and lay them on top. Sprinkle everything evenly with herbs and salt.


Roast the carrots for 15 minutes, remove from the oven and sprinkle the Parmesan cheese evenly over the carrots. Put the carrots back into the oven for a few more minutes, or until the cheese melts.


Remove from the oven, top with the fresh parsley and serve.

COOKING TOGETHER

KIDS CAN:

● Explore the whole carrots. Wash them or peel them.

● Wash the lemon...smell it!

● Roll the carrots in the olive oil and sprinkle with herbs and salt.

    GROWN-UPS CAN:

    ● Manage the cooking.

    ● Teach kids about root vegetables and how they grow!

    A photo of Cheryl.

    Cheryl Knecht Muñoz

    Cheryl is the Founder and Owner of Sugar Beet Schoolhouse, a cooking school for kids and their families in River Forest, IL. As a chef, instructor, and working mom, she is passionate about growing, cooking, and sharing good food together.

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