Oven Roasted Carrots

2013-06-02
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 35m

Oven Roasted Carrots is easy to make and a perfect side dish for meat, fish or poultry.

Roasting brings out the sweetness in carrots. These tender, sweet roasted carrots can disappear in minutes so think about doubling the recipe.

Sodium

Carrots are naturally low in sodium, but some baby carrots, which are actually mechanically produced carrots, can have added salt. Check the nutrition facts label and ingredients for added salt.

You can use carrots with added salt and either reduce or omit the salt in this recipe. Why add salt? Salt enhances the sweetness of foods.

Cook’s Tip

When using whole carrots, the more uniform your carrot slices the more evenly they will roast.

Ingredients

  • 1 lb (450 g) fresh carrots
  • 1 tablespoon (15 ml) olive or vegetable oil
  • Kosher salt to taste
  • Fresh ground black pepper to taste

Method of Preparation

Step 1

Preheat oven to 450°F (230°C).

Step 2

Line a baking sheet with aluminum foil for easier clean up.

Step 3

Wash carrots and trim off ends. Peel and slice into uniform trips about 3 inches long and 1/4 inch square. For large carrots cut into squares up to 1/2 inch thick. Place cut carrots in a large bowl.

Step 4

Drizzle oil over carrots and use your hand to toss until all strips are coated with oil. Season to taste with salt and pepper.

Step 5

Arrange carrots on baking sheet so they do not touch. Bake 15 to 20 minutes or until tender.

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  • Zucchini & Prusciutto Risotto

Nutritional Info

This information is per serving.

  • Calories

    70
  • Calories from Fat

    20
  • Total Fat

    2g
  • Saturated Fat

    0g
  • Trans Fat

    0g
  • Colesterol

    0mg
  • Sodium

    100mg
  • Carbohydrates

    11g
  • Dietary Fiber

    3g
  • Sugar

    7g
  • Protein

    1g
  • Serving Size:

    3 oz. (85 g)