Roasted Spring Carrots
Recipe: #8564
March 11, 2013
Categories: Side Dishes, Carrot, 5-Minute Prep, Easter, St Patricks Day, Oven Bake, Oven Roast, Diabetic, Gluten-Free Heart Healthy, Kosher, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"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
Ingredients
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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