Roasted Carrots | Midwest Living

Roasted Carrots

Roasted Carrots

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  • Makes: 4 servings
  • Prep 5 mins
  • Roast 30 mins

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Carrots' natural sweetness shines in this recipe from Urban Roots Farm in Springfield, Missouri, so shop your farmers market for the freshest ones, even if they aren't heirloom.


  • 1 pound medium heirloom carrots (such as Cosmic Purple or Scarlet Nantes)
  • 2 tablespoons butter, melted
  • Sea or kosher salt
  • Ground black pepper


  1. Trim tops from carrots. Scrub carrots and, if desired, peel. Rinse and dry well on paper towels. Cut any large carrots in half lengthwise.
  2. In a foil-lined 15x10x1-inch pan, toss the carrots with melted butter. Sprinkle with salt and pepper. Cover carrots with a top layer of foil, rolling edges together to make a packet.
  3. Roast in a 425 degrees oven for 15 minutes. Remove top foil sheet. Roast, uncovered, about 15 minutes more or until carrots are crisp tender, stirring occasionally.
  4. Serve warm, seasoned with additional salt and pepper.

Nutrition Facts

(Roasted Carrots)

Servings Per Recipe 4, Monounsaturated fat (g) 2, Folate (µg) 22, sat. fat (g) 4, Cobalamin (Vit. B12) (µg) 0, chol. (mg) 15, sodium (mg) 229, Fat, total (g) 6, Potassium (mg) 366, Thiamin (mg) 0, fiber (g) 3, Riboflavin (mg) 0, Trans fatty acid (g) 0, Niacin (mg) 1, Polyunsaturated fat (g) 0, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 11, cal. (kcal) 98, pro. (g) 1, sugar (g) 5, calcium (mg) 40, iron (mg) 0, Mark as Free Exchange () 0, vit. C (mg) 7

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