Whole Roasted Carrots
Yield: Makes 4 servings
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 72
- Calories from fat: 45%
- Fat: 3.6g
- Saturated fat: 0.5g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.5g
- Protein: 1g
- Carbohydrate: 9.8g
- Fiber: 2.9g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 360mg
- Calcium: 34mg
Ingredients
- 1 (16-ounce) package whole carrots, peeled
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Vegetable cooking spray
Preparation
- 1. Preheat oven to 475°.
- 2. Spray a jelly-roll pan with cooking spray. Place carrots on pan, and spread them out so they don't touch one another. Bake at 475° for 17 minutes. Turn carrots with a spatula, and bake 5 more minutes or until tender and browned.
Whole Roasted Carrots Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Kid-Friendly, Quick/Easy, Family
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- COOKING METHOD: Roast
- PUBLICATION: Oxmoor House
More Recipes for Side Dishes/Vegetables
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Roasted Carrot and Avocado Salad
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