Carrots w/Cherry Tomatoes, Parsley + Tuna Mayo

Name: Carrots w/Cherry Tomatoes, Parsley + Tuna Mayo
Ingredients: ½ bunch parsley (1.2 oz | 32 g), roughly chopped; 1 cup (240 g) tuna mayo; 10 to 12 carrots (3 lb | 1.4 kg), scrubbed and cut into long batons; 1 qt (1 lb | 450 g) cherry tomatoes, halved

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

10 to 12 carrots (3 lb | 1.4 kg), scrubbed and cut into long batons
1

Side dish
Fish course
Pescatarian
Gluten-free

Method

Heat the oven to 400°F (200°C) and roast the carrots. Toss with the cherry tomatoes and parsley. Transfer to a serving platter and drizzle with the tuna mayo.