These roasted carrots are an easy side dish that you can throw in the oven while the rest of your meal cooks up. They go great with pretty much any meat or seafood entree. You could also throw them into a quinoa bowl and top with green goddess dressing if you’d like to keep this as a meatless meal.
Happy Cooking!
Have extra carrots? Try making our carrot soup or grilled carrot recipes!
Roasted Carrots
These carrots come out tender with an ever so slight crunch. They are easy to prepare and roast in 20-25 minutes
Servings 4
Calories 71kcal
Ingredients
- 6 medium-large carrots
- 1 TBSP olive oil
- 1 TBSP balsamic vinegar
- 1 tsp thyme
- 1 tsp granulated garlic
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 425 degrees
- Trim the stems off the carrots and cut each carrot in half. Cut each half into quarters that are roughly the same thickness. The stem halves tend to be wider in circumference so you may need to cut those into 8ths depending on how thick they are.
- Line a rimmed baking sheet with parchment paper. Toss all ingredients together, ensuring the carrots are evenly coated.
- Spread on in a single layer on a baking sheet. If possible, make sure the carrots are not touching
- Place in the oven and roast for 20-25 minutes until the carrots are cooked through but have still a slight crunch
Nutrition
Calories: 71kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Fiber: 3g | Sugar: 7g
