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Oven-Roasted Carrots Recipe

Oven-Roasted Carrots Recipe

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. YIELD: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

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.

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

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MY REVIEW
Reviewed Jan. 2, 2016

"A really tasty and easy way to make carrots. I read the reviews first so smashed the garlic. Delicious!"

MY REVIEW
Reviewed Nov. 8, 2015

"I love this recipe. I smashed the garlic slightly to release more flavours and used regular carrots cut into sticks."

MY REVIEW
Reviewed Oct. 29, 2015

"Really great flavor. I made these with a beef roast and everyone loved them. I did add a little bit of fresh basil. Looking forward to making these again."

MY REVIEW
Reviewed Nov. 19, 2014

"This was a nice change up from my standard butterscotch carrots. My typical carrots call for butter, sugar, and babysitting. None of the three were involved with this. I enjoyed this healthy and easy side dish!"

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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