Try this Ina's Roasted Carrots recipe, or contribute your own.
Suggest a better descriptionPreheat 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.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-carrots-recipe.html?oc=linkback
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Serving Size: 1 Serving (130g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 80 | ||
Calories from Fat: 32 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 338.4mg | 12 % | |
Potassium 413.7mg | 11 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 8.5g | ||
Protein 1.3g | 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: 80
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