Take roasted carrots to the next level with this hasselback version of a vegetable-side favorite. Adding thin hasselback cuts to whole carrots not only allows more flavor to seep into the veggies, it also speeds up the cooking time. Source: EatingWell.com, May 2017

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat an 8-inch-square baking dish with cooking spray or line with foil.

  • Make crosswise cuts every 1/4 inch along each carrot, slicing almost to the bottom but not all the way through. Fill as many cuts as possible with a garlic slice. Carefully transfer the carrots to the prepared baking dish and drizzle with 1 tablespoon oil.

  • Bake the carrots until just tender, 25 to 35 minutes.

  • Meanwhile, combine lemon juice, paprika, cumin, coriander, salt, pepper and the remaining 1 tablespoon oil in a small bowl.

  • Transfer the carrots to a serving platter. Drizzle the dressing over the carrots. Top with parsley and olives. Serve warm or at room temperature.


Serves: 4

Nutrition Facts

108 calories; 8.4 g total fat; 1.1 g saturated fat; 173 mg sodium. 234 mg potassium; 8.1 g carbohydrates; 2.4 g fiber; 3 g sugar; 1 g protein; 10637 IU vitamin a iu; 10 mg vitamin c; 16 mcg folate; 35 mg calcium; 1 mg iron; 10 mg magnesium;