Roasted Carrots
from kristineskitchenblog.com
These simple Roasted Carrots are easy to make, with the best caramelized edges and tender centers. This healthy side dish is perfect for any night of the week!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Servings: 4 servings
Calories: 101kcal
- 1 ½ pounds carrots about 8 medium/large
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- salt and black pepper to taste
Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper.
Slice the carrots on the bias/diagonal into 2-inch pieces. Cut any pieces that are very thick in half lengthwise.
Place the carrots on the prepared baking sheet. Drizzle them with the olive oil and toss to coat.
Sprinkle the thyme over the carrots. Sprinkle with salt and pepper. Toss to evenly distribute the seasonings. Spread carrots out on the baking sheet.
Bake for 20-25 minutes, tossing halfway through the bake time, until carrots are tender when pierced with a fork. Serve.
- Store leftover roasted carrots in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, on a pan in the oven at 375° F, or over medium-low heat in a skillet on the stove.
Calories: 101kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 117mg | Potassium: 547mg | Fiber: 5g | Sugar: 8g | Vitamin A: 28440IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 1mg
Nutrition information is only an estimate.
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