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Roasted Baby Carrots

Wednesday, October 23, 2013

1 pound baby carrots
1 tablespoon oil
1/4-1/2 teaspoon salt
1-2 garlic cloves finally chopped (optional)
Line a small baking pan with heavy foil or nonstick foil. Put the carrots in the pan and drizzle with the oil and sprinkle with salt and garlic. Toss to coat well then spread them in a single layer on the bottom of the pan. Roast at 475 for 12 minutes; stir them around then bake for another 4 minutes and stir again. Bake 4-7 more minutes or until carrots are tender and nicely browned. Adjust the seasoning as needed to taste.
Makes about 4 servings
Can be frozen

Member Comments About This Blog Post:
DAWNSNEWLIGHT 10/24/2013 9:50AM

  I love carrots roasted, I can eat them all the time but sadly I can't. They are high in starch so I have to limit them to once a week or I would go crazy having them all the time

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JOJOHNNSON 10/24/2013 6:18AM

    Yummy yummy yummy for our tummy tummy tummy!

Thanks for sharing Dawn. I love roasted carrots... in fact.. I love all kinds of roasted vegetables.

Comment edited on: 10/24/2013 6:19:27 AM

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