Roasted Spring Carrots

2
Servings
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 recipe yields 2 servings
OK

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 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 & Variations


No special items needed.

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