Oven Roasted Carrots
No boiled, mushy carrots for me! These roasted carrots are so yummy. The splash of lemon juice at the end keeps it fresh!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- 1 tbsp extra virgin olive oil
- 4 large carrots peeled and sliced
- 1 tsp fresh dill or other seasoning as you prefer
- juice of 1/2 lemon i prefer meyer
- Carbohydrate 3.2261965625 g
- Cholesterol 0 mg
- Fat 3.44355916666667 g
- Fiber 0.818273424287637 g
- Protein 0.287583854166667 g
- Saturated Fat 0.4765373125 g
- Serving Size 1 1 Serving (38g)
- Sodium 38.1361692708334 mg
- Sugar 2.40792313821236 g
- Trans Fat 0.111882557291667 g
- Calories 43 calories
Set the oven to 450 degrees F peel and slice the carrots on the diagonal so you get long thin slices(about 1/4 inch thick) spread the carrots in a baking dish. Pour the olive oil over the carrots and using your hands, ensure the carrots are completely covered with olive oil. Add the salt and pepper Place in oven. After 5 minutes, stir the carrots around and add the dill. cook for approximately 10 minutes until slightly soft (carrots will continue to cook after removed -- Do not overcook!!!). Continue to monitor and mix carrots as cooking times vary depending on oven. place in heated plate and squeeze the juice of 1/2 lemon over the cooked carrots.
