Roasted Carrots
These roasted carrots are sliced on a bias for maximum caramelization and roasted at high heat for a fast, flavorful side dish. Perfectly seasoned with garlic, paprika, and a hint of cumin!
Servings: 6 servings
Calories: 105kcal
Ingredients
- 2 pounds carrots peeled and sliced on a bias into ⅓-inch thick slices (the should look slightly elongated)
- 2 tablespoons oil
- ½ teaspoon garlic powder
- ¼ teaspoon ground paprika
- ¼ teaspoon ground cumin optional
- ½ teaspoon sea salt
- ground black pepper to taste
Instructions
- Prep:Preheat the oven to 425°F.
- Season:Place the carrots on a large sheet pan (dark metal works best, unlined preferred for better roasting.) Toss with oil, and then with all the spices.2 pounds carrots, 2 tablespoons oil, ½ teaspoon garlic powder, ¼ teaspoon ground paprika, ¼ teaspoon ground cumin, ½ teaspoon sea salt, ground black pepper
- Roast:Spread in a single layer and roast for 8 minutes. Carefully stir/toss, then finish roasting for 12-15 minutes or until tender and browned. For extra-roasted carrots, turn on the broiler at the end - just watch them closely so they don’t burn!Serve immediately.
Nutrition
Serving: 1 serving | Calories: 105kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 298mg | Potassium: 490mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25301IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 1mg