- Main Ingredient Carrot
- Course Side Dish
- Technique Roasting
- Cooking Style Easy Healthy
Diabetic, Gluten Free, Heart, Healthy, Low Calorie, Low Cholesterol, Low Fat
- 12 carrots
- 3 tablespoons good olive oil
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoons freshly ground black pepper
- 2 tablespoons minced fresh dill or parsley
Total Time: 40 min
Prep: 10 min
Inactive: 10 min
Cook: 20 min
Before we start making roasted carrots, we must preheat the oven to 400 degrees F.
Also before we start cooking roasted carrots, we have to first ensure that 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 carrots will shrink while cooking so make the slices big.) That’s the most important aspect of roasted carrots. Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
Toss the carrots with minced dill or parsley, season to taste, and serve.
- Total Fat 7 g
- Saturated Fat 1 g
- Protein 1 g
- Total Carbohydrates 12 g
- Sugar 6 g
Roasted Carrots Health Benefits
Carrots are perhaps best known for their rich supply of the antioxidant nutrient that was actually named for them: beta-carotene. However, these delicious root vegetables are the source not only of beta-carotene, but also of a wide variety of antioxidants and other health-supporting nutrients. The areas of antioxidant benefits, cardiovascular benefits, and anti-cancer benefits are the best-researched areas of health research with respect to dietary intake of carrots. And that’s why we rate roasted carrots dish very highly.
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