Oven Roasted Carrots
2013-06-02- Cuisine: American, Mediterranean
- Course: Side Dish
- Skill Level: Easy
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 35m
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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)
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.
