Ingredients
Scale
- 1 lb baby carrots, rinsed and patted dry
- 1 TBS olive oil
- 2 tsp brown sugar
- 1 garlic clove, peeled and minced
- 1 tsp fresh rosemary, stemmed and minced (or 1/2 tsp dried or 1/4 tsp powdered)
- 1/4 tsp onion powder
- 1/4 tsp ground cumin
- Sea salt and black pepper (a few shakes of each)
Instructions
- Preheat oven to 425F.
- In a small bowl, mix together olive oil with all remaining ingredients.
- Place carrots onto a baking sheet, keeping them piled together. Pour the olive oil mixture on top and use clean hands to mix until carrots are thoroughly coated. Spread the carrots out on the baking sheet.
- Roast on center rack of oven for 20-30 minutes (check after 20) until carrots are tender. If the carrots appear dry after roasting, brush lightly with additional olive oil to add shine.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Oven
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 70
- Sugar: 5.5g
- Sodium: 236mg
- Fat: 3.7g
- Saturated Fat: 0.6g
- Carbohydrates: 9.8g
- Fiber: 3.4g
- Protein: 0.8g
- Cholesterol: 0mg
