Jenny Craig Recipe Creation: Roasted Carrot Risotto | No Thanks to Cake
When you roast the carrots, it's going to smell like Thanksgiving in your home because of the fresh sage. If you love warm, cozy flavors, you're going to be obsessed with this dish.
Ingredients
- 1 Jenny Craig Risotto with Turkey, Mushrooms, and Peas.
- 1 heaping cup chopped carrots
- 5-6 leaves fresh sage
- cooking spray
- salt and pepper
Instructions
- Preheat your oven to 425 degrees.
- Place your carrots and sage leaves on a baking sheet, prepared with cooking spray. Spray the tops of the carrots lightly with cooking spray and add a dash of salt and pepper.
- Roast at 425 degrees for 25-30 minutes, turning them halfway through. The carrots should be fork-tender when you remove them from the oven, the sage will be crispy.
- Cook your risotto per the packaging instructions. Remove to a small bowl and crumble the sage leaves on top (saving one for garnish if desired.) Add carrots and stir to combine.
- Plate and enjoy!
Notes
This recipe was created in partnership with Jenny Craig.