Roasting brings out the best flavor in many vegetables, concentrating the sweetness. This fundamental cooking skill is easy to master with a simple combination of carrots and onions.
Ingredients
- 1 (16 oz.) pkg. baby carrots
- 1 onion, sliced
- 1½ tsp. olive oil
- 1 Tbsp. chopped fresh parsley
- ⅛ tsp. salt
- ⅛ tsp. pepper
Directions
- Preheat oven to 450ºF.
- Coat a 9″x13″ baking dish with cooking spray. In the baking dish, toss together carrots, onion, and oil. Roast, stirring halfway through, until browned and tender (20-25 minutes).
- Toss with parsley, salt, and pepper to serve.
Nutrition Facts
4 servings per container
Serving Size 144 g
| Amount per serving | ||
|---|---|---|
| Calories | 65 | |
| % Daily Value* | ||
| Total Fat 2g | 3% | |
| Saturated Fat 0.5g | 0% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 0.5g | ||
| Monounsaturated Fat 1.5g | ||
| Cholesterol 0mg | 0% | |
| Sodium 165mg | 7% | |
| Total Carbohydrate 12g | 4% | |
| Dietary Fiber 4g | 14% | |
| Total Sugars 7g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 2g | ||
| Protein 1g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 44.3mg | 4% | |
| Iron 1.1mg | 6% | |
| Potassium 315mg | 6% | |
| Vitamin A 785.9mcg | 90% | |
| Vitamin C 6.2mg | 6% | |
| Vitamin E 0.7mg | 6% | |
| Vitamin K 27.3mcg | 25% | |
| Thiamin 0.1mg | 0% | |
| Riboflavin 0.1mg | 0% | |
| Niacin 0.9mg | 6% | |
| Vitamin B6 0.2mg | 10% | |
| Folate 37.3mcg | 9% | |
| Vitamin B12 0mcg | 0% | |
| Biotin 1mcg | 4% | |
| Chloride 6.9mg | 0% | |
| Pantothenate 0.5mg | 0% | |
| Phosphorus 40.4mg | 4% | |
| Iodine 0.6mcg | 0% | |
| Magnesium 14.7mg | 4% | |
| Zinc 0.3mg | 0% | |
| Selenium 1.2mcg | 2% | |
| Copper 0.1mg | 10% | |
| Manganese 0.2mg | 8% | |
| Chromium 0.5mcg | 0% | |
| Molybdenum 7mcg | 15% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Baby Carrots, Onion, Olive Oil, Parsley, Salt, Black Pepper.
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