Rosemary Roasted Baby Carrots
TOTAL TIME: Prep: 10 min. Bake: 25 min.
YIELD: 8 servings.
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
Ingredients
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2 pounds fresh baby carrots
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2 tablespoons olive oil
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4 teaspoons brown sugar
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2 garlic cloves, minced
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2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
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1/2 teaspoon salt
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1/2 teaspoon onion powder
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1/2 teaspoon ground cumin
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1/2 teaspoon pepper
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2 green onions, thinly sliced
Directions
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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.
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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.
Nutrition Facts
3/4 cup: 82 calories, 4g fat (0 saturated fat), 0 cholesterol, 238mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
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