Whether you need a vegetable side for your family or for last-minute (and unexpected!) company, this quick and easy roasted carrot recipe is the answer. We include a delicioius variation that includes toasted nuts and pumpkin pie spice--perfect for fall or winter! Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Line a 15x10-inch baking pan with foil; lightly coat with cooking spray. Set aside. Cut peeled carrots in half and then halve or quarter the carrots lengthwise depending on thickness.

  • Toss the carrots with oil, kosher salt, and pepper in a large bowl. Arrange the carrots in a single layer in the prepared baking pan. Roast 20 to 25 minutes or until the carrots are tender and caramelized, using tongs to turn once.


Variation: Flavor Burst Option: Just before serving, toss the roasted carrots with 1/4 cup toasted walnuts, 1 teaspoon honey, and 1/2 teaspoon pumpkin pie spice. Nutrition Facts Per Serving: Same as below, except 110 cal., 7 g total fat (1 g sat. fat), 12 g carb. (6 g sugars), 2 g pro. Exchanges: 1.5 fat.

Nutrition Facts

56 calories; 1.9 g total fat; 0.3 g saturated fat; 193 mg sodium. 324 mg potassium; 9.7 g carbohydrates; 2.8 g fiber; 5 g sugar; 0.9 g protein; 16861 IU vitamin a iu; 6 mg vitamin c; 19 mcg folate; 34 mg calcium; 12 mg magnesium;