Description
These easy carrot recipes highlight the natural sweetness and versatility of carrots, from cozy soups and roasted sides to fresh salads and healthy dinners. Here’s our Easy Roasted Carrot Recipe!
Ingredients
Units
Scale
- 1 1/2 lbs carrots, scrubbed, trimmed (thin carrots work best here)
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin seeds (or use ground)
- 1 teaspoon coriander seeds (or use ground)
Instructions
- Preheat oven to 425F
- Prep. Cut carrots so they are roughly equal in width- leaving the thinner ones whole. Place in a bowl and toss with olive oil, maple, salt, pepper, cumin seeds and coriander seeds, coating well.
- Sheet pan. Spread out on a parchment-lined sheet pan in a single layer.
- Bake. Roast until fork-tender at the thickest part, 20-30 minutes.
Notes
Leftover roasted carrots will last up to 4 days in an airtight container in the fridge.
Nutrition
- Serving Size: 4 ounces
- Calories: 146
- Sugar: 9.4 g
- Sodium: 374.3 mg
- Fat: 8.1 g
- Saturated Fat: 1.1 g
- Carbohydrates: 18 g
- Fiber: 3.9 g
- Protein: 2.9 g
- Cholesterol: 0 mg
