ROASTED BABY CARROTS
1 pound baby carrots
1 tablespoon oil
1/4-1/2 teaspoon salt

Line a small baking pan with heavy foil or nonstick foil. Put the carrots in the pan and drizzle with the oil and sprinkle with salt. Toss to coat well then spread them in a single layer on the bottom of the pan. Roast at 475 for 12 minutes; stir them around then bake for another 4 minutes and stir again. Bake 4-7 more minutes or until carrots are tender and nicely browned. Adjust the seasoning as needed to taste.

Makes about 4 servings
Can be frozen

Per Serving: 74 Calories; 4g Fat; 1g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs

This comes from the America's Test Kitchen "Perfect Vegetables" book. They didn't line their pan with foil, but I didn't want to have to scrub a baking pan so I used nonstick foil. My carrots took a little longer to brown than the recipe said, but only by about 3 minutes or so.


Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.

HOME | MENUS | RECIPES | BREADS | SOUPS | SALADS | MAIN DISHES | SIDE DISHES | SNACKS | DESSERTS | MISC RECIPES