Rosemary Roasted Carrots
Roasting brings out the natural sweetness in vegetables, making them even more delicious, which is especially great for picky eaters! This rosemary roasted carrots recipe is a quick and easy side dish that can help bring more color to your table!
Servings: 2 cups
Calories: 70kcal
Ingredients
- 1 Tablespoon canola or avocado oil
- 1 teaspoon fresh chopped rosemary
- ⅛ teaspoon kosher salt
- Dash black pepper
- 1 pound baby carrots
- 1 Tablespoon lemon juice
Instructions
- Preheat oven to 425ºF.
- Combine oil, rosemary, salt, and pepper in a large bowl. Add baby carrots and toss to coat.
- Place carrots on a sheet pan. Use a large enough pan to ensure a single layer, with space in between carrots. Overcrowding will cause the carrots to steam rather than roast.
- Roast for 20-25 minutes or until edges are brown and carrots are fork tender.
- Sprinkle with lemon juice before serving. Enjoy!
Nutrition
Serving: 0.5cup (≈100 g) | Calories: 70kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.5g | Sodium: 70mg | Potassium: 330mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10140IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 0.4mg