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Oven-Roasted Carrots Recipe
Oven-Roasted Carrots Recipe photo by Taste of Home

Oven-Roasted Carrots Recipe

Read Reviews (3)
5 3
Publisher Photo
My seven children and 15 grandchildren really look forward to carrots when they're prepared this flavorful way. As a cook at our local school, I served two generations of my brood, plus relatives and friends from all over our area.
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 8 servings

Ingredients

  • 2 pounds baby carrots
  • 4 small onions, quartered
  • 6 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 2 teaspoons white wine vinegar
  • 1 to 2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 serving (1/2 cup) equals 101 calories, 3 g fat (trace saturated fat), 0 cholesterol, 209 mg sodium, 16 g carbohydrate, 3 g fiber, 2 g protein.

Directions

  1. Place the carrots, onions and garlic in two greased 15-in. x 10-in. x 1-in. baking pans. Drizzle with oil and vinegar. Sprinkle with the thyme, salt and pepper; gently toss to coat.
  2. Cover and bake at 450° for 20 minutes; stir. Bake, uncovered, for 10 minutes; stir again. Bake 10 minutes longer or until carrots are crisp-tender. Yield: 8 servings.
Originally published as Oven-Roasted Carrots in Country Woman September/October 2001, p29

Nutritional Facts

1 serving (1/2 cup) equals 101 calories, 3 g fat (trace saturated fat), 0 cholesterol, 209 mg sodium, 16 g carbohydrate, 3 g fiber, 2 g protein.

Reviews for Oven-Roasted Carrots(3)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
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3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Apr. 21, 2014

Good and very easy. Made these for Easter dinner.

MY REVIEW
Reviewed Apr. 17, 2011

These are delicious and so easy!

MY REVIEW
Reviewed Sep. 17, 2010

Loved this recipe.... a different twist on carrots! Would make it again!

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