No boiled, mushy carrots for me! These roasted carrots are so yummy. The splash of lemon juice at the end keeps it fresh!
Set the oven to 450 degrees F
peel and slice the carrots on the diagonal so you get long thin slices(about 1/4 inch thick)
spread the carrots in a baking dish. Pour the olive oil over the carrots and using your hands, ensure the carrots are completely covered with olive oil.
Add the salt and pepper
Place in oven.
After 5 minutes, stir the carrots around and add the dill.
cook for approximately 10 minutes until slightly soft (carrots will continue to cook after removed -- Do not overcook!!!). Continue to monitor and mix carrots as cooking times vary depending on oven.
place in heated plate and squeeze the juice of 1/2 lemon over the cooked carrots.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (38g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 31 (72%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 38.1mg||1 %|
|Potassium 98.4mg||3 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 2.4g|
|Protein 0.3g||0 %|
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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: 43
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