4.1 from 51 votes
Roasted Carrots Recipe
This Roasted Carrots recipe that have caramelized edges and are tender enough to eat without being mushy.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 168 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 12 carrots
- 3 tablespoons olive oil
- 1 1/4 /4 teaspoons kosher salt
- 1/2 /2 teaspoon fresh ground black pepper
- 2 tablespoons minced fresh dill or 2 tablespoons parsley
Instructions
- Preheat 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 raw carrots will shrink a lot during cooking.
- Toss them in a bowl with the olive oil, salt, and pepper.
- Transfer to a sheet pan in an even layer and roast vegetables in the oven for 20 minutes, until browned and tender. You may need longer depending on the thickness of your carrots.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
Cup of Yum
Nutrition Information
Serving
1/4 of recipe
Calories
168kcal
(8%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
853mg
(36%)
Potassium
586mg
(17%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
30572IU
(611%)
Vitamin C
11mg
(12%)
Calcium
61mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 168
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 168kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 853mg | 36% |
| Potassium | 586mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 30572IU | 611% |
| Vitamin C | 11mg | 12% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.