- Makes: 4 servings
- Prep 5 mins
- Roast 30 mins
Carrots natural sweetness shines in this recipe, so shop your farmers market for the freshest ones, even if they arent heirloom.
medium heirloom carrots (such as Cosmic Purple or Scarlet Nantes)
Sea or kosher salt
Freshly ground black pepper
- Trim tops from carrots. Scrub carrots and, if desired, peel. Rinse and dry well on paper towels. Cut any large carrots in half lengthwise.
- 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.
- 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.
- Serve warm, seasoned with additional salt and pepper.
(Roasted Carrots)Servings Per Recipe 4, sugar (g) 5, cal. (kcal) 98, calcium (mg) 40, pro. (g) 1, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 4, Niacin (mg) 1, Monosaturated fat (g) 2, Riboflavin (mg) 0, Fat, total (g) 6, chol. (mg) 15, Thiamin (mg) 0, Trans fatty acid (g) 0, Potassium (mg) 366, fiber (g) 3, sodium (mg) 229, Cobalamin (Vit. B12) (µg) 0, carb. (g) 11, Polyunsaturated fat (g) 0, Folate (µg) 22, iron (mg) 0, Mark as Free Exchange () 0, vit. C (mg) 7