
Garlic Roasted Carrots Recipe
User Reviews
5.0
9 reviews
Excellent

Garlic Roasted Carrots Recipe
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This Garlic Roasted Carrots recipe makes a quick, easy, and delicious side dish perfect for a weeknight or entertaining guests. These tasty carrots are ready in less than 25 minutes with just a few ingredients!
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Ingredients
- 1 bunch (about 6 - 8 whole) fresh carrots tops trimmed to 2 inches
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 /2 teaspoon ground black pepper
Instructions
- Preheat oven to 425º F. Line a baking sheet with parchment paper.
- Place carrots in a single layer onto the lined baking sheet. Add olive oil, garlic, salt, and pepper to the carrots and gently toss to coat.
- Bake for 20-25 minutes, or until fork tender. Remove from the oven and serve.
Notes
- Substitutions
- Use 1 - 2 teaspoons of Stone House Seasoning in place of the garlic, salt, and pepper.
- To make ahead or store leftovers. Cool and then store in an airtight container in the refrigerator for up to 4 days. Reheat and serve.
- To freeze. Cool and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight. Reheat and serve.
Nutrition Information
Show Details
Calories
43kcal
(2%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
388mg
(16%)
Potassium
7mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
29IU
(1%)
Vitamin C
1mg
(1%)
Calcium
3mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 43 kcal
% Daily Value*
Calories | 43kcal | 2% |
Carbohydrates | 1g | 0% |
Protein | 1g | 2% |
Fat | 5g | 8% |
Saturated Fat | 1g | 5% |
Polyunsaturated Fat | 1g | 6% |
Monounsaturated Fat | 3g | 15% |
Sodium | 388mg | 16% |
Potassium | 7mg | 0% |
Fiber | 1g | 4% |
Sugar | 1g | 2% |
Vitamin A | 29IU | 1% |
Vitamin C | 1mg | 1% |
Calcium | 3mg | 0% |
Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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