A quick roast in a 500° oven, seasoned with olive oil and crushed red pepper, transforms baby carrots into a praisworthy side. Finish with a pinch of salt and lime wedges, if desired.

Adam Hickman
Recipe by Cooking Light March 2016

Gallery

Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 2 (serving size: about 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

    Advertisement
  • Combine oil, pepper, and carrots on a baking sheet. Bake at 500° for 15 minutes, stirring after 10 minutes. Sprinkle with salt. Serve with lime wedges.

Nutrition Facts

63 calories; fat 2.4g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.3g; protein 1g; carbohydrates 10g; fiber 4g; cholesterol 0mg; iron 1mg; sodium 209mg; calcium 37mg; sugars 5g; added sugar 0g.
Advertisement
Advertisement