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Roasted Carrots

Roasted carrots are tender and caramelized, with a natural sweetness enhanced by a crispy exterior and savory seasoning.
Prep Time5 minutes
Cook Time30 minutes
Course: 10 ingredients or Less, Gluten Free, Recipes, Side Dish
Cuisine: American
Diet: Low Calorie
Servings: 6 servings
Author: Krista Pool

Equipment

Ingredients

  • 4 bunches baby rainbow carrots
  • 4 teaspoons olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon rosemary

Instructions

  • Preheat the oven to 425 degrees and line a full sheet pan (26X18) or two half sheets with parchment paper or foil.
  • Peel and wash carrots. Slice into wedges and place on sheet pan(s).
  • Drizzle or spray olive oil onto all the carrots and toss well. Top with remaining spices. I don't usually ever measure these, but sprinkle what feels right. Use any spices you like.
  • Bake 30-35 minutes until the carrots are nice and toasted. Enjoy!

Notes

  • For every 1 pound of carrots you have, use 2 teaspoons of oil. This way you can easily make a smaller or larger batch.
  • Search the MyFitnessPal or MacrosFirst app food databases for Stay Fit Mom Roasted Carrots to log in your food diary.

Nutrition

Serving: 60g | Calories: 80kcal | Carbohydrates: 12.5g | Protein: 1.8g | Fat: 3.1g | Fiber: 4.3g