Oven-Roasted Spiced Carrots Recipe
I started roasting veggies and serving them often with dinner. Now my children say, “Is it OK to finish the veggies?†Pinch me. —Joan Duckworth, Lees Summit, Missouri
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3 tablespoons olive oil
- 1/2 teaspoon pepper
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon chili powder
- dash cayenne pepper
- 1/8 teaspoon ground ginger
- dash ground cloves
- 2 pounds medium carrots cut into 2-inch pieces
- Carbohydrate 11.1145304425501 g
- Cholesterol 0 mg
- Fat 1.5962778784686 g
- Fiber 3.28602089582386 g
- Protein 1.11714275302178 g
- Saturated Fat 0.224052579556266 g
- Serving Size 1 1 serving (115g)
- Sodium 79.0554065812606 mg
- Sugar 7.82850954672625 g
- Trans Fat 0.125187363792583 g
- Calories 59 calories
Directions Preheat oven to 400degrees. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat. Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally. Yield: 8 servings. Originally published as Oven-Roasted Spiced Carrots in Taste of Home February/March 2015, p75 Nutritional Facts 3/4 cup equals 93 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 228 mg sodium, 11 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat. Print Add to Recipe Box Email a Friend
