Oven-baked Tender Carrots

80 mins (prep 20, cooking 60)
5 ingredients
4-6 servings
I came up with this recipe so that I could make carrots with roast. I cook my roast in the crock pot, but don't like to cook my veggies with it, as they soak up all of the juice and end up with a terrible flavor. So I kind of came up with my own recipe, and it works great. Now I use this recipe any time I want to have carrots as a side dish with dinner. It goes well with lots of meat dishes, and it's easy to make. If you don't want to mess with peeling and chopping carrots, use baby carrots. I use the same recipe with potatoes, but they don't need to cook as long. If you are making this with roast or any other meat that has made its own broth, you can use that instead of beef broth from the can. I always eyeball this recipe so the measurements are approximations.

Categories:  5-ingredients-or-less , side-dish , beginner-cook , easy , north-american , american , <-4-hours , carrots , vegetable , time-to-make ,
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Serving Size (165.16 g)
Servings 4
Amount per Serving
Calories 168.13 Calories from Fat 71.28
% Daily Value *
Total Fat 7.92g 48.74%
Saturated Fat 4.71g 94.15%
Trans Fat 0.24g %
Cholesterol 17.67mg 23.57%
Sodium 10783.0mg 1797.17%
Total Carbohydrate 16.49g 21.99%
Dietary Fiber 3.29 g 52.62%
Sugars 11.84 g %
Protein 8.46g 67.71%
Vitamin A 15823.1IU% Vitamin C 2.95mg%
Calcium 64.68mg% Iron 2.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4