Try this Roasted Carrots recipe, or contribute your own.
Suggest a better descriptionPreheat 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 miced parsley, season to taste, and serve.
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 6 | ||
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Calories: 65 | ||
Calories from Fat: 18 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 326.7mg | 11 % | |
Potassium 394.4mg | 10 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 8.3g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 65
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