Recipe Image

Roasted Carrots

  • 10 m
  • 30 m
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


  • 1 Preheat 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.
  • 2 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 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.
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