Simple Roasted Carrot and Zucchini Sticks

unnamed-4 Through the hustle and bustle of day-to-day life, the question of what’s for dinner can often creep up. Now don’t get me wrong, I think about this question pretty much all day, starting the night before. I’m that kind of food crazy. I don’t really meal plan because I’ve always got a fridge fully stocked of inspiration and I’m ALWAYS trying new things. However, some things can be so simple, yet so delicious, and just brought to the next level with just a tweak or two. That’s exactly what I did, just add 2 tweaks to traditionally roasted carrots, and BOOM! Next level deliciousness. unnamed-1 I use rainbow carrots, because food should be pretty as well as delicious. unnamed-2   Chop Chop Chop. unnamed-5 Mix Mix Mix. unnamed-6 Place Place Place. unnamed-7 Bake Bake Bake…. No, those aren’t burnt, they are purple! unnamed-8 Eat Eat Eat! I served mine with grilled chicken and homemade tzatziki sauce. So yum!

Simple Roasted Carrot and Zucchini Sticks

4-6 Carrots sliced  (I used 4 large rainbow carrots) olive oil 1 large or 2 small zucchini 1 tablespoon nutritional yeast 2 tablespoons breadcrumbs (I used homemade herbed ones)

1. Preheat oven to 425•

2. Place carrots and zucchini in a bowl and toss to coat with olive oil

3. Mix in nutritional yeast and breadcrumbs

4. Bake for 15 minutes. Flip and bake for 10-15 minutes more.

Notes: The carrots will crisp up, but the zucchini will not. If you want the zucchini sticks to crisp up as well, but them in advance, place on paper towels and sprinkle with salt to draw out the moisture. Let sit for at least 30 minutes. Then dry. 

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