Oven Roasted Carrots
Cooking up some delicious and nutritious Oven Roasted Carrots. No boiled, mushy carrots here! These roasted carrots are so yummy. The splash of lemon juice at the end keeps it fresh!
Cooking up some delicious and nutritious Oven Roasted Carrots. No boiled, mushy carrots here! These roasted carrots are so yummy. The splash of lemon juice at the end keeps it fresh!
- Carbohydrate 3.2261965625 g
- Cholesterol 0 mg
- Fat 3.44355916666667 g
- Fiber 0.818273424287637 g
- Protein 0.287583854166667 g
- Saturated Fat 0.4765373125 g
- Serving Size 1 1 Serving (38g)
- Sodium 38.1361692708334 mg
- Sugar 2.40792313821236 g
- Trans Fat 0.111882557291667 g
- Calories 43 calories
Step-by-step
- Set the oven to 450 degrees F
- peel and slice the carrots on the diagonal so you get long thin slices(about 1/4 inch thick)
- spread the carrots in a baking dish. Pour the olive oil over the carrots and using your hands, ensure the carrots are completely covered with olive oil.
- Add the salt and pepper
- Place in oven.
- After 5 minutes, stir the carrots around and add the dill.
- cook for approximately 10 minutes until slightly soft (carrots will continue to cook after removed -- Do not overcook!!!). Continue to monitor and mix carrots as cooking times vary depending on oven.
- place in heated plate and squeeze the juice of 1/2 lemon over the cooked carrots.
High heat transforms root vegetables by driving off surface moisture before the internal starches turn to mush. Setting the oven to 450 degrees Fahrenheit provides the thermal energy required to rapidly dehydrate the exterior of the sliced roots, allowing browning reactions to occur before the interior overcooks. Slicing the carrots diagonally to a thickness of one-quarter inch maximizes the surface area exposed to direct heat, shortening the window needed to achieve proper doneness. Olive oil acts as a thermal conductor here, transferring heat evenly from the metal baking dish to the vegetable surface while preventing scorching. Monitoring the process closely is essential because sugar-rich roots transition quickly from caramelized to burnt once their internal moisture evaporates entirely. Adding delicate herbs like fresh dill midway through the cooking cycle prevents the volatile aromatic compounds from burning under the intense direct heat. Finishing the dish with acid immediately after removal halts residual cooking and brightens the concentrated sweetness of the roasted roots.
