Roasted Carrots with Onion and Parsley
A delicious, healthy side dish that has the added flavors of onion and parsley.
Ingredients
- 1-1/4 pounds carrots
- 1 medium yellow onion
- 2 teaspoons vegetable oil
- 2 teaspoons parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Preheat oven to 450°F.
- Peel and trim carrots. Cut into three-inch lengths. Cut onion in half and thinly slice lengthwise.
- Toss carrots and onion with oil. Roast, stirring occasionally, until carrots are lightly brown and just tender, about 20 minutes, depending on size.
- Remove carrots from heat; stir in remaining ingredients.
Yields 6 servings
| Nutrition Facts | |
|---|---|
| Serving Size: about 1/2 cup | |
| Amounts per Recipe: 6 | |
| Amounts per Serving | |
| Calories: 57 | |
| % Daily Value | |
| Total Fat: 2 g | 3% |
| Saturated Fat: trace | 1% |
| Cholesterol: 0 mg | 0% |
| Sodium: 119 mg | 5% |
| Carbohydrate: 10 g | 3% |
| Dietary Fiber: 3 g | 12% |
| Protein: 1 g | 2% |
| Vitamin A | 474% |
| Vitamin C | 16% |
| Folacin | 4% |
| Calcium | 3% |
| Iron | 3% |
| Potassium | 9% |
Source
Modified from: California Fresh Carrots Advisory Board