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Rosemary Roasted Baby Carrots Recipe
Rosemary Roasted Baby Carrots Recipe photo by Taste of Home

Rosemary Roasted Baby Carrots Recipe

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Baby carrots go over big when seasoned with the subtle taste of rosemary. I like to sprinkle raisins on top for a combination of sweet and savory. —Aysha Schurman, Ammon, Idaho
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 8 servings

Ingredients

  • 2 pounds fresh baby carrots
  • 2 tablespoons olive oil
  • 4 teaspoons brown sugar
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 2 green onions, thinly sliced

Nutritional Facts

3/4 cup equals 82 calories, 4 g fat (trace saturated fat), 0 cholesterol, 238 mg sodium, 12 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Directions

  1. Preheat oven to 425°. Place carrots in a large bowl. In a small bowl, mix oil, brown sugar, garlic and seasonings; add to carrots and toss to coat.
  2. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Roast 25-30 minutes or until tender, stirring once. Sprinkle with green onions. Yield: 8 servings.
Originally published as Rosemary Roasted Baby Carrots in Country Woman October/November 2013, p33

Nutritional Facts

3/4 cup equals 82 calories, 4 g fat (trace saturated fat), 0 cholesterol, 238 mg sodium, 12 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

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Reviewed Sep. 18, 2013

I only used half the amount of carrots and I forgot to sprinkle with green onions. I baked 35 minutes and it was perfect for me. Nice combination of spices.

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