Roasted Carrots
User Reviews
5
Roasted Carrots
Description
This recipe calls for peeling and cutting carrots into segments, then coating them evenly with olive oil, salt, and pepper. If desired, a dried herb mix including rosemary, oregano, thyme, sage, and a pinch of nutmeg enhances the depth of flavor. The carrots are spread on a baking sheet with space to allow roasting rather than steaming.
They roast initially at 430°F for 20 minutes until slightly tender, then minced garlic is added to infuse a mellow garlic aroma without burning, and the carrots roast an additional 10-13 minutes to develop caramelized edges and a soft texture inside.
The final dish showcases the natural sweetness and earthiness of carrots complemented by the savory garlic and herbs, with a balance of tender and lightly crisp textures from roasting. This preparation works well as a side for a variety of main dishes.
You can refrigerate leftovers for up to five days or freeze them for up to three months, though reheated frozen carrots may lose some crispness.
Ingredients
- 2 lbs. carrot
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 garlic minced, cloves
Optional seasoning Mix:
- 1 teaspoons rosemary dried
- ¾ teaspoons oregano dried
- ¾ teaspoons thyme dried
- ¾ teaspoons sage dried
- 1/8 teaspoons ground nutmeg
Instructions
- Preheat the oven to 430 degrees.
- Peel the carrots and make diagonal cuts every 2 inches. Extra thick carrots can be sliced in half lengthwise for even cooking.
- Drizzle olive oil over the carrots and sprinkle them with salt and pepper, as well as the optional seasoning mix above if desired. Use your hands to toss to coat evenly.
- Arrange them on a light baking sheet, leaving space around each one so that they don’t overlap, which can cause them to steam instead of roast.
- Roast for 20 minutes. Remove from the oven and add the minced garlic if desired. Toss to coat.
- Spread them out evenly again and roast for 10-13 more minutes.
Notes
- Refrigerate roasted carrots for up to 5 days to maintain freshness.
- They can be frozen for up to 3 months; however, reheated carrots might lose some of their original crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 474mg | 20% |
| Potassium | 581mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 30325IU | 607% |
| Vitamin C | 12mg | 13% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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