Crinkle Cut Carrots (Oven Roasted)
Oven Roasted Savory Crinkle Cut Carrots with fresh rosemary is a simple way to enjoy a hot carrot side dish. Oven baked and seasoned, tender crisp carrots are done in no time - making a flawless, easy, and simple side dish for holidays.
Servings: 12 oz
Calories: 157kcal
Ingredients
- 12 oz. bag crinkle cut carrots
- 3 tablespoons olive oil
- 1 tablespoon minced fresh rosemary leaves
- salt and pepper
Instructions
- Preheat oven to 400 and grease a rimmed baking sheet with nonstick cooking spray. Set aside.
- In a mixing bowl, add a bag of crinkle cut carrots and drizzle olive oil on top.
- Mix cut carrots well to evenly coat all sides of carrots.
- Spread carrots onto a prepared baking sheet in a single layer - try to keep carrots from overlapping each other to allow for even cooking.
- Sprinkle crinkled carrots with fresh rosemary and season generously with salt and pepper. Alternatives to seasonings are located in the article.
- Oven roast carrots for 20-25 minutes or until carrots are fork-tender and serve as a side while hot.
Notes
The serving size is approximately 3 oz, which is a serving 4 people per roasted bag.
Roasted Herb Variations (other than Salt)
Seasoned in rosemary, you can easily alter roasted carrots to include garlic powder, onion powder, fresh parsley, or basil.
Nutrition
Serving: 1Servings | Calories: 157kcal | Carbohydrates: 11g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 160mg | Fiber: 3g | Sugar: 3g