Oven-Roasted Carrots Tips
What are some variations of this oven-roasted carrots recipe?
For a little heat, try adding 1/2 teaspoon chili powder and a dash of cayenne pepper. For extra sweetness, sprinkle with 3 tablespoons brown sugar. If you don’t have baby carrots on hand, use medium carrots; cut them into 2-in. pieces and roast for 25 minutes. Or, try another delicious
oven-roasted carrots recipe altogether.
How else can you cook carrots?
Instead of
roasting carrots, try steaming or boiling them. To steam, place carrots in a steamer basket. Place basket in a saucepan over 1 in. water; bring to a boil. Cover and steam until tender, 5-8 minutes. Transfer carrots to a large bowl and season as desired. You may also place carrots and 2 tablespoons water in a microwave-safe dish; cover and microwave until crisp-tender, 3-5 minutes. To boil, place 1 in. water and carrots in a large saucepan; bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain.
How do you store these oven-roasted carrots?
To
store roasted carrots, keep them in an air-tight container in the refrigerator for up to three days. To reheat, place roasted carrots on a greased or parchment-lined baking sheet and roast in a 425° oven for 5-10 minutes longer.
—Sarah Fischer, Taste of Home Culinary Assistant
Nutrition Facts
3/4 cup: 88 calories, 3g fat (0 saturated fat), 0 cholesterol, 229mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
Total Time
Makes
