By Anonymous Coconut
Roasted Carrots
7 steps
Prep:5minCook:30min
The best way to make roasted carrots is in a very hot oven so they brown beautifully in the same time it cooks for the inside to become sweet and tender. Because nobody wants bland, colourless baked carrots that look like they’ve been boiled!
Updated at: Tue, 30 Jul 2024 08:16:58 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
9
Low
Nutrition per serving
Calories124.3 kcal (6%)
Total Fat6.1 g (9%)
Carbs17.3 g (7%)
Sugars8.4 g (9%)
Protein1.7 g (3%)
Sodium472.4 mg (24%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Preheat oven to 220°C/430°F (200°C fan).
Step 2
Cut the carrots on the diagonal into 5cm / 2" lengths. Cut the thicker ones in half lengthwise so they are all roughly the same width.
Step 3
Place on a tray, drizzle with oil, sprinkle with salt and pepper, toss.
Step 4
Roast 20 minutes: Spread out on tray, roast 20 minutes.
Step 5
Flip & garlic: Remove from oven. Push carrots to one end, add garlic and toss. (Add other Flavour Options at this point too)
Step 6
Roast 10 minutes: Roast for a further 10 minutes. Remove from oven, toss carrots to coat in the garlicky oil and juices on the tray.
Step 7
Sprinkle with parsley and serve!
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