1 pound bag of whole carrots, peeled
1 Tablespoon olive oil
½ teaspoon turmeric
½ teaspoon cinnamon
Pinch of cayenne pepper, optional
2 Tablespoons brown sugar, packed
Optional: sea salt
Sweet & Spicy Roasted Carrots
Servings: 4
Ingredients:
Directions:
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or rub with extra oil.
- Slice carrots in ½-inch pieces, on a diagonal angle and add to a medium bowl.
- Mix oil, spices and brown sugar in a small dish, then pour over the bowl of carrots. Toss well to coat. Transfer to baking sheet.
- Cook 18-20 minutes, or until carrots are just tender and slightly browned.
- Top with a pinch of sea salt, if desired.
Recipe courtesy of Maryland WIC Cookbook
Recipe Category
30 minutes or less, One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Sweet & Spicy Roasted Carrots
Servings: 4
Ingredients:
1 pound bag of whole carrots, peeled
1 Tablespoon olive oil
½ teaspoon turmeric
½ teaspoon cinnamon
Pinch of cayenne pepper, optional
2 Tablespoons brown sugar, packed
Optional: sea salt
Directions:
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or rub with extra oil.
- Slice carrots in ½-inch pieces, on a diagonal angle and add to a medium bowl.
- Mix oil, spices and brown sugar in a small dish, then pour over the bowl of carrots. Toss well to coat. Transfer to baking sheet.
- Cook 18-20 minutes, or until carrots are just tender and slightly browned.
- Top with a pinch of sea salt, if desired.
Recipe courtesy of Maryland WIC Cookbook
Nutrition Facts
4 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 70 | |
| % Daily Value* | ||
| Total Fat 0g | 0% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 70mg | 3% | |
| Total Carbohydrate 18g | 7% | |
| Dietary Fiber 3g | 11% | |
| Total Sugars 12g | ||
| Includes 7g Added Sugars | 14% | |
| Protein 1g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 45mg | 4% | |
| Iron 1mg | 6% | |
| Potassium 368mg | 8% | |
The % Daily Value 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.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.