Roasted Carrots recipe - ingredients, nutrition and when to eat it
A light side dish of carrots tossed with olive oil and herbs, then roasted in the oven.
A light side dish of carrots tossed with olive oil and herbs, then roasted in the oven. The edges turn lightly golden while the centers stay tender, and the carrots’ gentle sweetness pairs well with the fragrance of herbs. Serve with salad or roasted meat for lunch or dinner.
Vegetables · 30 minutes to cook
Tips: Cut the carrots to a similar thickness so they cook evenly.
Tips: For a deeper roasted flavor, turn on the broiler for the last 2–3 minutes and keep an eye on the color.
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Ingredients (1 serving)
- Carrot — 150 g
- Olive oil — 1 tsp
- Rosemary — 0.5 tsp
- Salt — 0.3 g
- Ground black pepper — 0.1 g