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!

Diabetic Living Magazine
Source: 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

57 calories; protein 0.9g 2% DV; carbohydrates 9.7g 3% DV; dietary fiber 2.8g 11% DV; sugars 4.8g; fat 1.9g 3% DV; saturated fat 0.3g 1% DV; cholesterolmg; vitamin a iu 16860.8IU 337% DV; vitamin c 6mg 10% DV; folate 19.2mcg 5% DV; calcium 33.6mg 3% DV; iron 0.3mg 2% DV; magnesium 12.2mg 4% DV; potassium 323.8mg 9% DV; sodium 192.7mg 8% DV.