Roasted Spring Carrots

5m
Prep Time
25m
Cook Time
30m
Ready In


"I use the tiny finger-width carrots in this, but if you use larger later season carrots, you may have to chop them or roast them longer to get tender and slightly caramelized."

Original is 2 servings

Nutritional

  • Serving Size: 1 (63.7 g)
  • Calories 75.1
  • Total Fat - 6.9 g
  • Saturated Fat - 1 g
  • Cholesterol - 0 mg
  • Sodium - 27.5 mg
  • Total Carbohydrate - 3.1 g
  • Dietary Fiber - 1.4 g
  • Sugars - 1.4 g
  • Protein - 0.4 g
  • Calcium - 15.6 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 425F.

Step 2

Pare carrots and trim tops back to within 1/4 inch.

Step 3

Line a baking pan with nonstick foil and toss whole carrots with oil, thyme, salt and black pepper; place in single layer.

Step 4

Roast carrots for about 25 minutes or until fork-tender and caramelized at the tips. Your baking time may vary if you use larger carrots.

Tips


No special items needed.

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