Roasted Carrots
Roasted carrots with garlic and parsley.
Equipment
- cutting board
- kitchen knife
- large bowl
- medium cookie sheet
- foil
- tongs
Ingredients
- 1 pound fresh carrots - split lengthwise
- 1 clove garlic - minced
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper - finely ground
- 1 tsp parsley - minced
Instructions
- Preheat oven to 425℉
- Split carrots lengthwise.
- In a large glass bowl, toss together the olive oil, carrots, garlic, salt and pepper.
- Lay out the carrots on a sheet lined with foil.
- Place into the preheated oven, and bake for 20 minutes, turning once. Carrots should be firm to the bit (al dente) with slightly charred edges.
- Remove from the oven, sprinkle with minced parsley and serve.
Nutrition
Calories: 79kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 369mg | Potassium: 368mg | Fiber: 3g | Sugar: 5g | Vitamin A: 18947IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 0.4mg
