Directions:
- Preheat oven to 450°.
- Place the carrots in a large, non-reactive bowl.
- Stir in the remaining ingredients except for the fresh parsley. Toss well to coat.
- Transfer the mixture to a jelly roll pan in a single layer.
- Bake for 25 minutes or until tender, stirring a few times to evenly roast.
- Transfer to a serving platter and sprinkle with fresh parsley or fresh cilantro .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 44.37 Kcal (186 kJ) | ||
| Calories from fat | 26.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 5% | |
|---|---|---|---|
| Cholesterol | 1mg | 0% | |
| Sodium | 258.64mg | 11% | |
| Potassium | 69.25mg | 1% | |
| Total Carbs | 4.22g | 1% | |
| Sugars | 3.16g | 13% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 0.42g | 1% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 170.37 Kcal (713 kJ) | ||
| Calories from fat | 102.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.34g | 5% | |
|---|---|---|---|
| Cholesterol | 3.84mg | 0% | |
| Sodium | 993.06mg | 11% | |
| Potassium | 265.89mg | 1% | |
| Total Carbs | 16.2g | 1% | |
| Sugars | 12.15g | 13% | |
| Dietary Fiber | 2.08g | 2% | |
| Protein | 1.6g | 1% | |
| Vitamin C | 7.4mg | 3% | |
| Vitamin A | 0.6mg | 5% | |
| Iron | 0.7mg | 1% | |
| Calcium | 40.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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