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Whole Roasted Carrots

Whole Roasted Carrots

Oxmoor House AUGUST 2008

  • Yield: Makes 4 servings

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.

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
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Whole Roasted Carrots recipe

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