Roasted Carrots with Garlic

I used to think I liked carrots. Now I know I *LOVE* carrots. This recipe turned boring ho-hum carrots into something I actually look forward to! I make them as often as I can get fresh carrots from the farmer’s market (which, it turns out, is the majority of the year in Texas!). So, we tend to have these frequently, and this time around we had them with the Lentil & Orzo Salad with Flank Steak as a side. As always, these were a big hit!

roasted carrots with garlic - done

Here’s what we did:

Whole Roasted Carrots with Garlic
Adapted from Food & Wine
Serves 4

1 pound medium carrots, peeled
1/4 cup water
4 large garlic cloves
1 tablespoon canola oil
1/4 tsp Salt
1/4 tsp freshly ground pepper

Preheat the oven to 400°. In a medium baking dish, combine the carrots with the water, garlic, and oil and season with salt and pepper.

roasted carrots with garlic - ready

Cover with foil and roast for 30 minutes, until tender. Uncover and roast for about 30 minutes longer, until the water has evaporated and the carrots are lightly browned in spots. Transfer the carrots and garlic to a plate and serve.

Nutrtional information per serving:
Calories: 81.4
Total Fat: 3.8 g
Cholesterol: 0.0 mg
Sodium: 222.2 mg
Total Carbs: 11.8 g
Dietary Fiber: 3.2 g
Protein: 1.2 g

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