Roasted Carrots

Roasted Carrots are the perfect side dish for dinner. They only take 20 minutes in the oven and go with any chicken or beef recipe.

Roasted carrots make a great side dish for just about any meal. They go perfectly with lemon chicken or salmon or even a nice savory pot roast.

Roasting vegetables is such an easy way to make any dinner just a little more delicious.

How to make roasted carrots

Toss the carrots in olive oil, salt and pepper to taste. Place them on a baking sheet and bake for 20 minutes at 400°F.

Use a spatula to move them around about half way through the baking time to make sure they roast evenly on all sides.

Sprinkle with chopped chives just before serving to really bring out their flavor.

Store leftover roasted carrots covered in the fridge for up to 7 days. Reheat in the microwave.

Other recipes you may like:

• slow cooker mac and cheese
• green chili corn casserole
• sweet potato casserole

Roasted Carrots

Roasted Carrots are delicious, easy to make and provide a healthy side dish for your meal. Ready in 20 minutes!

5 from 1 vote

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prep time: 5 minutes

cook time: 20 minutes

total time: 25 minutes

servings: 4

Ingredients

• 1 lb. carrots peeled
• 2 tablespoons olive oil
• salt and pepper to taste

Instructions

• Preheat oven to 400°F. Toss carrots with olive oil, salt and pepper and arrange in a single layer on a baking sheet. Bake for 20 minutes, stirring the carrots around half way through the cooking time.
• Remove, sprinkle with chives and serve hot.

Notes

Store leftovers covered in the fridge for up to 7 days.

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Nutrition Facts

Roasted Carrots

Amount per Serving

Calories

108

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

1

g

5

%

Sodium

 

78

mg

3

%

Potassium

 

363

mg

10

%

Carbohydrates

 

11

g

4

%

Fiber

 

3

g

12

%

Sugar

 

5

g

6

%

Protein

 

1

g

2

%

Vitamin A

 

18944

IU

379

%

Vitamin C

 

7

mg

8

%

Calcium

 

37

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

author :Amy Duska