Very good but I would say to slice the carrots a bit thinner, maybe into almost matchstick size. The smaller and more browned they are, the better.
Butter-Roasted Carrots
Photo: Levi Brown; Styling: Thom Driver
Butter-roasted carrots is an easy three-ingredient side dish that's perfect for busy weeknights.
This recipe goes with Creamy Spring Pasta
Yield: Serves 4 (serving size: about 1/2 cup)
Total:
Recipe from
More From Cooking Light
Recipe Time
Hands On:
5 Minutes
Total:
20 Minutes
Nutritional Information
Amount per serving
- Calories: 61
- Fat: 4.2g
- Saturated fat: 2g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 0.3g
- Protein: 0.6g
- Carbohydrate: 5.9g
- Fiber: 1.7g
- Cholesterol: 8mg
- Iron: 0.2mg
- Sodium: 183mg
- Calcium: 22mg
Ingredients
- 2 cups (2-inch) diagonally cut carrot
- 1 tablespoon butter, melted
- 1 teaspoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Cooking spray
Preparation
- 1. Preheat oven to 425°.
- 2. Combine first 5 ingredients on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes.
Note:
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Butter-Roasted Carrots Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Family, Quick/Easy, 5 Ingredients or Less, Entertaining
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol
- COOKING METHOD: Roast
- PUBLICATION: Cooking Light
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