Ready to eat! Roasted for 20 minutes at 400 degree's
Served along side of Raost Pork Loin with Rice and gravy
The post is dedicated to my pre-op nurse Brandee! I may be spelling her name wrong, but I was scared to death at the time
It was just 3 weeks ago when I drove to ER with pain in my side I had been living with for a couple of weeks, just kept getting worse. I “goggled” everything and nothing really added up. I just had to go. Entered ER at 8:00 am, all the tests they do and lots of doctors visiting, they said they were keeping for the night as my appendix was swollen and they were not going to let me out until the Surgeon gave me a look.
Next thing I knew, transport showed up and there I went off to surgery. CRAP! I was scared. My nurse was amazing and made me less scared and we talked food 🙂 See told me bout these wonderful “Carrot Fries” and of course it was all I could focus on!
I hope this does her justice! Thank you so much for making the whole crazy thing a good experience and you are amazing at what you do!!!!
Pesto Roasted Baby Carrots
Recipe type:Side dish,Appetizer
1 Bunch Fresh Baby Carrots (We are lucky to have many local farms nearby)
2-3 Tablespoons of Homemade or jarred Pesto
Wash and trim baby carrots and slice large ones if needed. Place in mixing bowl and add pesto. Mix well. Pour onto prepared cookie sheet. I used parchment paper, my favorite!
Place in pre-heated oven at 400 degrees. I cooked for 20 minutes. you may yneed to add more time if your carrots are thicker.
My name is Jeanene . I have a passion for cooking and creating new recipes as I have an allergy to eggs and sometimes have to be creative. I purchased a Nikon D40 SLR and have renewed my love for photography. I plan to share both of my passions on this blog and I hope you enjoy them as much as I do!
I also have a love of sports and Baseball is on top, reading, so yes that is included too. Real Estate Broker as well in Arizona.
And you might ask "why WinterWheat?"... It's my hair color! (it say's so on the bottle)