Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
9
votes
Roasted Rosemary Buttered Carrots Recipe
A Platter Talk Exclusive
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
4
servings
Calories:
84
kcal
Author:
Dan from Platter Talk
Cost:
$5
Ingredients
3
cups
baby carrots
2
tablespoons
butter
, melted
2-3
sprigs fresh rosemary
Instructions
Preheat oven to 350° F.
Strip rosemary leaves from sprigs and finely chop.
Using small bowl, toss carrots with melted butter.
Add chopped rosemary leave and mix well.
Spread carrots out on shallow baking tray, place in hot oven and roast for 15-20 minutes until tender and bright orange..
Garnish with additional rosemary sprigs, if desired.
Nutrition
Calories:
84
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Cholesterol:
15
mg
|
Sodium:
125
mg
|
Potassium:
228
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
13413
IU
|
Vitamin C:
2
mg
|
Calcium:
31
mg
|
Iron:
1
mg