RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2255
View Recipe |
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Recipe Name: |
Roasted Baby Carrots |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2008-01-26
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Course: |
Side Dish |
Used in Baskets: |
No |
Base: |
Vegetable |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
450 |
Approx. Cost/Serving: |
$0.55
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
Jelly roll pan |
Suggested Sides: |
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Comments: |
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Ingredients: 2 Teaspoons oil, olive
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Directions:
Combine the carrots with the other ingredients and toss gently to coat.
Bake at 450 degrees for 15 minutes or until carrots are lightly browned, stirring once. |
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Nutrition per Serving: |
Calories: |
60 |
Total Carbs: |
8.1 |
Net Carbs: |
4.0 |
Cholesterol: |
0.0 |
Fat: |
2.2 |
Protein: |
0.00 |
Fiber: |
4.06 |
Sodium: |
290.72 |
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