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Roasted Baby Carrots

Roasted Baby Carrots
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: .
Summary

Roasting brings out the natural flavor and sweetness in these carrots. We used parsley here, but you could use other fresh herbs like tarragon, dill, mint, thyme, rosemary, or a combination.

  • Prep time
    5 min
  • Cook time
    20 min
  • Servings
    8 Servings
  • Serving size
    1/3 cup
Holidays & Entertaining Quick & Easy Sides Vegetarian CKD Dialysis CKD Non-Dialysis Kidney-Friendly Low Sodium Lower Carb Veggie Rich
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/3 cup
  • Amount per serving Calories 50

  • Total Fat 2.5g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 40mg
  • Total Carbohydrate 8g
    • Dietary Fiber 2g
    • Total Sugars 5g
  • Protein 1g
  • Potassium 180mg
  • Phosphorus 20mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1/2 Fat

Holidays & Entertaining Quick & Easy Sides Vegetarian CKD Dialysis CKD Non-Dialysis Kidney-Friendly Low Sodium Lower Carb Veggie Rich
Ingredients

Ingredients

  • nonstick cooking spray
    1
  • baby carrots
    1 lbs
  • olive oil
    1 1/2 tbsp
  • honey or 2 packets artificial sweetener
    1 tbsp
  • chopped fresh parsley or 1 tsp dried parsley
    1 tbsp

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Directions

Directions

  1. Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray.

  2. In a small bowl, mix together the carrots and olive oil. Pour the mixture onto the baking sheet.

  3. Bake for 15-20 minutes, until the carrots are tender.

  4. Place the carrots into a bowl and mix with the honey or artificial sweetener. Sprinkle the carrots with parsley or other herbs.

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