Ingredients
- 1 pound carrots sliced into chunks the size of baby carrots (or use baby carrots)
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat oven to 400°F. Spray a cookie sheet with nonstick cooking spray (or line with foil and spray with nonstick cooking spray for easy clean up).
Par-cook your carrots in one of two ways:
- Place carrots in a microwave safe dish with about 1/4 cup water. Heat for 2 minutes in the microwave. Drain. OR
- Bring carrots and water to a boil in a saucepan. Boil 3 minutes. Drain.
Cook your carrots:
- In a medium sized bowl, whisk together the oil, honey, and spices. Toss with partially cooked carrots. Spread to cookie sheet.
- Roast in oven for 20-30 minutes, or until the carrots are fully cooked through, stirring at least once during baking.
- Serve hot. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Serving: 1serving | Calories: 127kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 660mg | Potassium: 362mg | Fiber: 3g | Sugar: 9g | Vitamin A: 18945IU | Vitamin C: 6.7mg | Calcium: 41mg | Iron: 0.4mg
Nutritional information not guaranteed to be accurate