Roasted Carrots
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 110
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 484 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 3.5 grams
- Sugar
- 6 grams
- Protein
- 1 grams
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 110
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 484 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 3.5 grams
- Sugar
- 6 grams
- Protein
- 1 grams
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
Looking for Something Else?
Recipe Review Highlights
People praised the recipe for bringing out the natural sweetness of the carrots and enhancing their flavor with simple seasonings. The roasting method transforms the texture of the carrots, making them tender and caramelized.
Many people substituted ingredients like using dried herbs instead of fresh, adding garlic, or using coconut oil instead of olive oil. Some also experimented with different seasonings like cinnamon, nutmeg, or honey.
The recipe was often used for holidays like Thanksgiving and Christmas, and also served at dinner parties and family gatherings. Many found it to be a versatile and festive side dish.
