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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 10.5
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 193.7 mg
  • Total Carbs: 0.1 g
  • Dietary Fiber: 0.1 g
  • Protein: 0.0 g

View full nutritional breakdown of Roasted Carrots calories by ingredient
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Roasted Carrots

Submitted by: NAOLEE
Roasted Carrots

Number of Servings: 12

Ingredients

    12 large carrots, peeled and cut into sticks
    1 tablespoon olive oil
    2 teaspoons salt
    1 teaspoons granulated garlic
    1 teaspoon white pepper

Directions

Heat oven to 425 degrees F.
Place carrots in a large bowl.
Drizzle with olive oil and toss to coat.
Season with salt, garlic, and white pepper.
Arrange carrots in a single layer on a jelly roll pan.
Roast in oven until the edges just begin to blacken, about 45 minutes.


Number of Servings: 12

Recipe submitted by SparkPeople user NAOLEE.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    My whole family loved this! - 3/18/11

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  • 1 of 1 people found this review helpful
    This sounds good. Going to try it. But your carb counts are wrong. One large carrot supposedly has 6.9 grams of carbs. I notice carbs because I'm a diabetic. Thanks for the recipe. - 3/15/11

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  • Incredible!
    1 of 1 people found this review helpful
    These were a huge hit with my husband. He had to go back for more. I used minced garlic and black pepper. They tasted a little bit like yam fries. They had a little crunch on the outside, but were soft on the inside. I'll be making these again! - 7/2/10

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  • Incredible!
    1 of 1 people found this review helpful
    Make these all the time and LOVE them! Parsnips are good, too. Be sure to watch them; the cooking time varies from batch to batch. - 8/20/09

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  • Incredible!
    1 of 1 people found this review helpful
    This is very, very good. Brings out the sweetness of the carrots.
    My only diffence is I leave out the salt.
    If you'd like a flavor varitation, try squirting some fresh lemon juice & sprinkling some dried dill on the carrots, give them a good stir & serve. The acid really brightens it up.
    - 7/21/09

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  • These were wonderful. I used less carrots as didn't need 12 servings, but forgot to cut back on the pepper. I ate most all of them as they were too spicey. Everyone agreed they were great if I had done the spices correctly. Can't wait to do them again properly. - 12/23/11

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  • These are delicious and supper easy AND a huge hit with the kid. might be the perfect side dish! - 12/1/11

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  • Is the fiber value correct on this? I thought carrots were higher in fiber than stated. - 11/9/11

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  • Really good, my roommate doesn't even care for carrots and he loved it! - 10/2/11

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  • Yum!
    - 7/28/11

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