Roasted Baby Carrots with Garlic Recipe

Oven Roasted Baby Carrots

I love fresh garlic and I love baby carrots. I decided to put them together, and the recipe turned out amazing.  It has become one of my go-to recipes for an easy vegetable side dish. This recipe requires very little preparation since it only has 3 ingredients. Extra Bonus – They even taste great as leftovers! I had to share my recipe with you. Please let me know if you make this recipe and how you like it by leaving a comment at the end of this blog post.

Ingredients:

  • One 32-ounce bag baby carrots
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced

Directions:

  1. Preheat oven to 425°F.Preheat oven
  2. Combine the carrots and olive oil in a large bowl.IMG_0936.JPG (2)
  3. Add the minced garlic cloves and stir. I like to use a garlic press by placing one clove of garlic in the press at a time. Learn how to mince garlic or use a garlic press by watching this short video: 
  4. Place the carrots in a single layer on a 12″ x 16 3/4″ baking pan. I like to use a darker pan because the carrots will brown more.IMG_0944
  5. Roast for 30-35 minutes, stirring occasionally, until carrots are tender. I check to make sure the carrots are tender by using a fork to poke the carrots to see if they are soft.Roasted Baby Carrots with Garlic

Roasted Baby Carrots with Garlic Recipe

Makes 8 servings

Ingredients:

  • One 32-ounce bag baby carrots
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced

Directions:

  1. Preheat oven to 425°F.
  2. Combine the baby carrots and olive oil in a large bowl.
  3. Add the minced garlic cloves and stir.
  4. Place the carrots in a single layer on a 12″ x 16 3/4″ baking pan.
  5. Roast for 30-35 minutes, stirring occasionally, until carrots are tender.

Nutrition Information per Serving: 60 calories, 2g fat, 82 mg sodium, 10g carbohydrates, 6 grams sugar, 1 g protein

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5 Responses to Roasted Baby Carrots with Garlic Recipe

  1. They look yummy and so easy to make!

  2. Thanks Alice! Nic and I eat them a lot because it is so easy to make and delicious!

  3. Ann B. says:

    This can be done with most veggies, too! I’ve done cut cauliflower, brocolli and brussels sprouts the same way. All amazing!

  4. Pingback: 2013: Making Health a Priority… No More Excuses | makinghealthierdecisions

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