Roasted Carrots With Garlic
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds large carrots (3 to 4 carrots), peeled
- 4cloves garlic, sliced
- 2tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1tablespoon chopped fresh coriander
- 1tablespoon chopped Italian parsley
Nutritional analysis per serving (4 servings)
92 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 181 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 2
Slice the carrots on an angle about three-fourths of an inch thick. Put the carrots in a baking dish that will hold them snugly in a single layer. Add garlic, oil, salt, pepper, coriander and parsley and toss all ingredients together to mix well.
- Step 3
Rearrange the carrots in a single layer, then put the dish in the oven and roast until the carrots are tender and beginning to brown, which takes about 40 minutes. Turn the carrots once during roasting so they cook evenly. Serve hot or at room temperature.
Private Notes
Comments
The garlic burned and was dark and bitter. Won't be making this again.