Nutrition per serving may change if servings are adjusted.
1 pound medium carrots, trimmed and cut in half lengthwise
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground pepper
¼ cup grated Parmesan cheese
2 cloves garlic, minced
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or a silicone mat.
Toss carrots, oil, salt and pepper together in a large bowl. Transfer to the prepared baking sheet and roast for 10 minutes. Turn the carrots over and sprinkle with Parmesan and garlic. Roast until the carrots are tender and the cheese is melted, about 10 minutes more.
133 calories;9 g fat(2 g sat); 3 g fiber; 12 g carbohydrates; 3 g protein; 22 mcg folate; 4 mg cholesterol; 5 g sugars; 0 g added sugars; 18,995 IU vitamin A; 7 mg vitamin C; 83 mg calcium; 0 mg iron; 314 mg sodium; 378 mg potassium