Roasted Carrots

I love the flavor from roasted vegetables, mostly carrots or Brussels sprouts and sometimes cauliflower. They have such a great sweetness to them. Sometimes I roast canned tomatoes for soups. Or I’ll roast onions as a side dish. And of course, a favorite, roasted garlic. Nothing is as simple as these roasted carrots. And nothing is as tasty.

Roasted Carrots

Roasted carrots were the perfect side for our mushroom pork tenderloin with roasted garlic mashed potatoes. And hey, there’s no law that you have to only roast one vegetable at a time. Toss a few beets in there too. Just make sure they are all about the same size.

Also try my root beer carrots. Root beer makes for an excellent glaze.

Roasted Carrots

I love the flavor from roasted vegetables, mostly carrots or Brussels sprouts and sometimes cauliflower. They have such a great sweetness to them
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 48kcal
Author Mike

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Place carrots on a baking sheet. Drizzle lightly with the oil, rotating the carrots to get them coated.
  • Sprinkle with salt and pepper and thyme.
  • Roast in the oven for 20-30 minutes, rotating once, until the carrots just start to soften. You don’t want them to get too soft – a little crunch is good.

Nutrition

Calories: 48kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 78mg | Potassium: 374mg | Fiber: 3g | Sugar: 5g | Vitamin A: 19027IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 1mg

Nutritional values are approximate.

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