Roasted Carrots - 11g Carbs, 3g Fiber, 5g Sugar
{I was fortunate enough to find heirloom carrots at the local Sprouts store! They are very good! If you find them I hope you will be able to try them. Heirloom vegetables are great! I also love the heirloom tomatoes! Take care, Gloria}
From: www.midwestliving.com
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.
Prep: 5 min
Roast: 30 min
Servings: 4
1 lb medium heirloom carrots (such as Cosmic Purple or Scarlet Nantes)
2 Tbsp butter, melted
Sea or kosher salt
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.
Servings: 4
Nutrition per Serving: 98 Calories, 6g Total Fat, 5g Sat Fat, 2g Monounsaturated fat, 0g Polyunsaturated fat, 15mg Cholesterol, 1g Protein, 40mg Calcium, 1mg Niacin, 366mg Potassium, 229mg Sodium, 11g Carbs, 3g Fiber, 5g Sugar
Posted by: chefgloria1030@yahoo.com
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