Roasted Baby Carrots

When I was in Barcelona as a teenager I enjoyed something similar one night with my family. This is my own version of that recipe. It’s simple, but the garlic and sweet carrots make a magical combination.

Roasted Baby Carrots

A simple recipe for roasted baby carrots with garlic, paprika, and parsley. This dish pairs well with any meal and is ready in about 40 minutes.

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Prep Time:10 minutes mins

Cook Time:30 minutes mins

Total Time:40 minutes mins

Course: Appetizer, Side Dish

Cuisine: Spanish

Keyword: Tapas

Servings: 4

Calories: 135kcal

Author: Laura Booras

Ingredients

• 1 pound baby carrots
• 1 small clove garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon paprika
• Salt
• Parsley, chopped

Instructions

• Preheat the oven to 350°F.
• Prepare the carrots by peeling them and trimming the tops. I like to leave them whole, but if you’re using larger ones feel free to cut them into chunks.
• Toss with the garlic, olive oil, paprika and salt. Roast for 25 to 30 minutes, or until lightly browned. Sprinkle with chopped parsley just before serving.

Nutrition

Calories: 135kcal | Carbohydrates: 10g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 89mg | Potassium: 283mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15884IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg