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Diabetic Living Magazine
“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!”
1 pound carrots
1½ teaspoons olive oil
¼ teaspoon kosher salt
⅛ teaspoon ground pepper
1Preheat oven to 425°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.
2Toss 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 ¼ cup toasted walnuts, 1 teaspoon honey, and ½ 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.