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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (116g) Recipe makes 4 servings The following items or measurements are not included below: 1/8 teaspoon pepper |
||
| Calories 55 | ||
| Calories from Fat 16 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.8g | 2% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 234mg | 9% | |
| Potassium 274mg | 7% | |
| Total Carbohydrate 9.4g | 3% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 5.4g | ||
| Protein 0.8g | 1% | |
Ingredients
-
1 (16 ounce) bag baby carrots, organic
- 1 1/2 teaspoons olive oil
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions
1
Heat oven to 450. Mix carrots and oil in a 9x13 pan. Single layer. Bake 20-25 minute Stir 1/2 way. When soft, toss in the parsley, salt and pepper.
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- Main Ingredient > Vegetables > Carrots
- Preparation > Time to Make > < 15 mins
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Featured Reviews for This Recipe
From: LaurietheLibrarian
On Oct 25, 2009
We seasoned with sea salt and a sprinkle of ground ginger. Yum!
From: SailingChef
On Jan 2, 2008
Excellent new way to make carrots! I love roasting vegetables. And, even though the carrots may "look" over done, rest assured they are quite tasty. I mixed mine up with a bunch of fresh green beans and they all carmelized around the same time.
From: Chef #437200
On Feb 1, 2008
I didn't have the fresh parsley, but they were great without it. Thanks for sharing.
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