Oven Roasted Baby Carrots
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One of my favorite was to make vegetables is to roast them in the oven. It really brings out the sweetness and leaves some nice crispness to the vegetables. Just like with these oven roasted baby carrots.
I have roasted potatoes, butternut squash, asparagus, broccoli, and squash with mushrooms. My family is also much more likely to eat vegetables that have been roasted. I finally decided to give oven roasted baby carrots a try. As always, I loved them.
It’s as easy as tossing the carrots with a little olive oil. Then spread them on a baking sheet lined with aluminum foil. This makes clean up so easy. Then sprinkle some salt over the carrots. I prefer to use a kosher salt or sea salt with the roasted vegetables. The carrots then bake in a 400 degree oven for about 20 minutes or until the carrots are nice and tender.
Carrots are a great side dish because they help your heart. First, all those antioxidants are also good for your heart. Second, the potassium in carrots can help keep your blood pressure in check. And third, they have fiber, which can help you stay at a healthy weight and lower your chances of heart disease.
Here is what you need to make the
Oven Roasted bay Carrots
- BABY CARROTS
- OLIVE OIL
- KOSHER SALT
Oven Roasted Baby Carrots
Real Mom Kitchen
Ingredients
- 1 lb Baby Carrots
- 2 Tbsp Olive Oil
- 1 tsp kosher salt
Instructions
- Preheat oven to 400 degrees.
- Place baby carrots on a baking sheet. Line baking sheet with foil for easy clean up.
- Drizzle olive oil over carrots and toss carrots until evenly coated. Sprinkle with salt.
- Roast at 400 degrees for about 20 minutes until carrots are soft when prodded with a fork. Serves 4-6.
