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Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Roasted Carrots
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- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 110 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 484 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 3.5 grams
- Protein
- 1 grams
- Sugar
- 6 grams
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 110 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 484 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 3.5 grams
- Protein
- 1 grams
- Sugar
- 6 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.
