Roasted Carrot Mummies
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- salt and pepper to taste
- 1 tablespoon extra virgin olive oil
- 1/2 easpoon garlic powder
- 3 large carrots
- 2 large red potatoes
- 2 small black olives
- 1 teaspoon goat cheese about
- Carbohydrate 45.7398368352471 g
- Cholesterol 1.24424999747561 mg
- Fat 3.13661168566237 g
- Fiber 6.25821911062349 g
- Protein 5.57610896557811 g
- Saturated Fat 0.726385125473974 g
- Serving Size 1 1 Serving (280g)
- Sodium 85.5953867301583 mg
- Sugar 39.4816177246236 g
- Trans Fat 0.161701467120654 g
- Calories 228 calories
Preheat the oven to 450 degrees. Line a baking tray with parchment paper.Bake the carrot on the parchment paper for 10 minutes. Then, remove the carrot from the oven and let cool until you can touch it.Wrap your carrot with the potato noodles, leaving a bit of room at the top for the eyeballs to peek out. Brush over with olive oil. Season with salt, pepper and garlic powder. Repeat until all the carrots are “mummified†and place them all on the parchment paper.Bake for 30 minutes. While carrots bake, prepare the mummy eyes: cut the olives into thin slices. Set aside.Once carrots have baked, remove from the oven and add on the eyes in the space left when wrapping them: place two dabs of goat cheese and top with two olive slices. Enjoy!
