Preheat oven to 425 degrees with 100% steam.
Peel carrots, then halve or quarter lengthwise and cut into 3 inch segments. Spread in shallow baking pan in one layer and top with pats of butter. Place in oven to melt butter. When butter is melted, drizzle vanilla, add salt and pepper and stir to distribute. Return to oven for a total of 15 minutes.
After 15 minutes turn steam to 0% and roast until done, about 30 minutes more.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (713g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 222 (45%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 61mg||19 %|
|Sodium 788.3mg||27 %|
|Potassium 2190.3mg||58 %|
|Total Carbohydrate 65.7g||19 %|
|Dietary Fiber 19.1g||76 %|
|Sugars, other 46.7g|
|Protein 6.6g||9 %|
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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: 495
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