The Girl Who Ate Everything · by Christy Denney★ 4.1 (17)
Roasted Carrots Recipe
NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 3%
CARBS 18G43% OF CAL
5G FIBER0G ADDED9G INTRINSIC4G OTHER9G TOTAL SUGAR
FAT 11G58% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender roasted carrots with caramelized edges from the oven, finished with olive oil, salt, pepper, and fresh parsley. Simple, sweet, and slightly charred.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 carrots
- 3 tablespoons olive oil
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons minced fresh dill or 2 tablespoons parsley
At a glance
PER SERVING · TIME 30M
CAL 8%·PRO 3%
CARBS 18G43% OF CAL
5G FIBER0G ADDED9G INTRINSIC4G OTHER9G TOTAL SUGAR
FAT 11G58% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 677mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 592mg
- Calcium
- 62mg
- Iron
- 0.65mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 677MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.