easy Coffee-Roasted Carrots recipe

 

Ingredients

• 1 1/2 pounds multicolored medium carrots, trimmed and peeled (halved lengthwise, if large )
• 1 tablespoon olive oil
• 3/4 teaspoon instant coffee granules, crushed
• 1/2 teaspoon kosher salt
• 1/2 teaspoon light brown sugar
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon fennel pollen (optional)
• 2 tablespoons chopped fresh parsley
• 1 teaspoon lemon zest

 

Nutritional Information

• Calories 70
• Fat 3g
• Satfat 0g
• Unsatfat 2g
• Protein 1g
• Carbohydrate 12g
• Fiber 3g
• Sugars 6g
• Added sugars 1g
• Sodium 239mg
• Calcium 4% DV
• Potassium 11% DV

How to Make It

Preheat oven to 425°F. Toss carrots with oil, coffee, salt, sugar, pepper, and, if desired, fennel pollen. Arrange in an even layer on a rimmed baking sheet. Roast at 425°F until browned and tender, 20 to 25 minutes, stirring halfway through cooking. Transfer to a platter, and sprinkle with parsley and lemon zest.

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#Moroccan Spiced Roasted Carrots

 

Ingredients

• 12 ounces trimmed small carrots with tops
• 2 teaspoons olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 3 tablespoons light sour cream
• 1 tablespoon fresh lime juice
• 1/4 cup chopped toasted unsalted pistachios
• 1 tablespoon chopped fresh cilantro

 

 

Nutritional Information

• Calories 118
• Fat 7g
• Satfat 2g
• Unsatfat 5g
• Protein 3g
• Carbohydrate 12g
• Fiber 3g
• Sugars 5g
• Added sugars 0g
• Sodium 190mg
• Calcium 6% DV
• Potassium 8% DV

How to Make It

Step 1

Preheat oven to 425°F. Toss together trimmed small carrots with tops, olive oil, ground cumin, paprika, ground cinnamon, and kosher salt in a bowl. Place carrots on a rimmed baking sheet lined with parchment paper. Bake until tender, about 15 minutes.

Step 2

Combine light sour cream and fresh lime juice in a bowl. Place carrots on a platter; top with sour cream mixture, 1/4 cup chopped toasted unsalted pistachios, and 1 Tbsp. chopped fresh cilantro.

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#Simple Roasted Ginger-Orange Carrots

 

Ingredients

• 1 orange, unpeeled
• 12 ounces carrots
• 2 tablespoons olive oil
• 4 unpeeled garlic cloves
• 6 thyme sprigs
• 3/4 teaspoon ground ginger
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon plus 1/4 tsp. kosher salt

 

 

Nutritional Information

• Calories 122
• Fat 7g
• Satfat 1g
• Unsatfat 6g
• Protein 1g
• Carbohydrate 14g
• Fiber 3g
• Sugars 7g
• Added sugars 0g
• Sodium 240mg
• Calcium 5% DV
• Potassium 8% DV

How to Make It

Cut an unpeeled orange in half. Cut one half into thin half-moons; toss with carrots, olive oil, garlic cloves, thyme sprigs, ground ginger, cayenne pepper, and 1/8 tsp. kosher salt on a baking sheet. Roast at 450°F 15 minutes, stirring once. Turn on broiler; broil 2 minutes. Discard thyme. Peel garlic; place garlic and carrots on a platter. Squeeze remaining orange half over carrots. Sprinkle with 1/4 tsp. kosher salt.

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