Foto: Spend With Pennies
Ingredients
6 servings
- 2 pounds carrots (washed, peeled and cut if large)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper (plus additional to taste, as needed)
- chopped fresh parsley (for garnish, optional)
Steps
-
Preheat oven to 425°F and line a baking sheet pan with parchment paper (for easy clean-up).
-
Toss carrots with oil and seasoning.
-
Pour onto prepared baking sheet. Arrange carrots in a single layer.
-
Bake 18-20 minutes for baby or garden carrots, 25-30 minutes for larger store bought carrots. Ensure carrots are tender when pierced with a fork.
-
Serve warm, garnished with parsley if desired.
Nutrition Facts (per serving)
103
kkal
Protein
1g
(5%)
Carbs
14g
(70%)
Fat
5g
(25%)
Macronutrients
Calories1035% DV
Protein1g2% DV
Carbs14g5% DV
Fat5g8% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: Spend With Pennies
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