Use true baby carrots, which are sweet and tender, instead of shaved-down regular carrots.

Recipe by Cooking Light April 2006


Credit: Jan Smith

Recipe Summary

8 servings (serving size: about 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°.

  • Place 1 oven rack in upper third of oven, and place the second rack in lower third of oven.

  • Cut tops off carrots; discard tops. Combine carrots and remaining ingredients except cooking spray in a large bowl; toss to combine. Divide vegetable mixture evenly between 2 jelly-roll pans coated with cooking spray. Bake at 450° for 12 minutes, stirring once; rotate pans on oven racks. Bake 12 additional minutes or until vegetables begin to brown, stirring once.

Nutrition Facts

89 calories; calories from fat 31%; fat 3.1g; saturated fat 0.4g; mono fat 2g; poly fat 0.4g; protein 3g; carbohydrates 14.3g; fiber 3.6g; iron 1.1mg; sodium 253mg; calcium 59mg.