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Roasted Baby Carrots

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Roasted Baby Carrots
  • Prep 5 min
  • Total 45 min
  • Servings 6
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Looking for an easy side dish recipe? Then try these baby carrots which are baked with herbs in just 45 minutes!
Updated Apr 3, 2019

Ingredients

  • 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)

Steps

  • 1
    Heat oven to 425°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.

Nutrition

100 Calories, 3 1/2g Total Fat, 2g Protein, 19g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
30
Total Fat
3 1/2g
5%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
7%
Potassium
400mg
12%
Total Carbohydrate
19g
6%
Dietary Fiber
6g
24%
Sugars
8g
Protein
2g
% Daily Value*:
Vitamin A
720%
720%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
6%
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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