Garlic Rosemary Roasted Carrots
Recipe: #15873
November 13, 2014
Categories: Dinner, Side Dishes, Vegetables, Carrot, Native American, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Entertaining, Fall/Autumn, Father's Day, July 4th, Mother's Day, Regional Holiday, St Patricks Day, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Oven Roast, Gluten-Free, Herbs, Spring more
"These are a great side to roast beef, pork or poultry."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (130.8 g)
- Calories 153.3
- Total Fat - 10.4 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 226 mg
- Total Carbohydrate - 15.2 g
- Dietary Fiber - 3.3 g
- Sugars - 9.1 g
- Protein - 1.2 g
- Calcium - 51.9 mg
- Iron - 0.7 mg
- Vitamin C - 7.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix together the carrots, oil, garlic, rosemary and salt in a medium bowl
Step 2
Pour into a 8” by 8” baking pan, cover with foil and roast in a preheated 400 degree Fahrenheit oven for 45 minutes or until cook through, depending on how thick you chopped the carrots.
Step 3
Remove from oven, stir in the molasses and serve.
Tips & Variations
No special items needed.
Related
