Try this Roasted Carrots recipe, or contribute your own.
Suggest a better description1. Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots with butter, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in single layer.
2. Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Transfer to serving platter, season with salt and pepper to taste, and serve.
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 82 | ||
Calories from Fat: 37 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 78.8mg | 3 % | |
Potassium 366.3mg | 10 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 7.8g | ||
Protein 1.1g | 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: 82
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