Roasted Baby Carrots

Roasted Baby Carrots

Looking for an easy side dish recipe? Then try these baby carrots which are baked with herbs in just 45 minutes!

Prep Time

05

Minutes

Total Time

45

Minutes

Makes

6

servings

4
teaspoons vegetable oil
1
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1/4
teaspoon garlic salt
1/8
teaspoon pepper
1
bag (16 ounces) plus 1 bag (8 ounces) baby-cut carrots (9 cups)
  1. Heat oven to 425ºF. Spray rectangular pan, 13x9x2 inches, with cooking spray.
  2. Mix all ingredients except carrots in large bowl. Add both bags of carrots; toss to coat. Spread carrots in pan.
  3. Bake uncovered 35 to 40 minutes, stirring occasionally, until carrots are tender.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Roasting carrots makes them even sweeter because while they cook, more of the carrot starches turn into sugar. Another plus- carrots are very high in vitamin A.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 100
    • (Calories from Fat 30),
  • Total Fat 3 1/2g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 160mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 6g,
    • Sugars 8g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.