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Roasted Baby Carrots
5 min prep time
20 min cook time
8servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
How to Make Roasted Baby Carrots
Roasting brings out the natural flavor and sweetness in these carrots. We used parsley here, but you could use other fresh herbs like tarragon, dill, mint, thyme, rosemary, or a combination.
5 min prep time
20 min cook time
8servings
1/3 cup
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Step-By-Step Instructions:
- Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray.
- In a small bowl, mix together the carrots and olive oil. Pour the mixture onto the baking sheet.
- Bake for 15-20 minutes, until the carrots are tender.
- Place the carrots into a bowl and mix with the honey or artificial sweetener. Sprinkle the carrots with parsley or other herbs.
Nutrition facts
8 Servings
-
Serving Size
1/3 cup
- Amount per serving Calories 50
-
Total Fat
2.5g
- Saturated Fat 0.4g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 40mg
-
Total Carbohydrate
8g
- Dietary Fiber 2g
- Total Sugars 5g
- Added Sugars 0g
- Protein 1g
- Potassium 180mg
- Phosphorous 20mg
Ingredients
nonstick cooking spray
1
baby carrots
1 lbs
olive oil
1 1/2 tbsp
honey or 2 packets artificial sweetener
1 tbsp
chopped fresh parsley or 1 tsp dried parsley
1 tbsp
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