Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Roasted Carrots with Lemon
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- Level: Easy
- Total: 35 min
- Active: 10 min
- Yield: 4
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 141
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 457 mg
Roast split carrots with lemon slices and fresh rosemary for a flavorful side dish.
- Level: Easy
- Total: 35 min
- Active: 10 min
- Yield: 4
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 141
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 457 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Halve each carrot lengthwise. Toss on a rimmed baking sheet with the oil, lemon slices, rosemary and a generous pinch of salt and pepper. Roast, stirring occasionally, until tender and lightly browned, 25 to 30 minutes.
