Citrus Roasted Carrots


I currently want to roast every vegetable I can get my hands on. Making carrots appealing for me was the selling point.

Growing up my families favorite vegetable dish was mashed carrots with butter and brown sugar. Sounds kinda good, right? Wrong in my case. Hated it. With a passion. Perhaps my kids picky eating didn’t just appear out of thin air. My mom is a great cook and that dish was good- but for some reason it just did not do it for me.

I made these twice this week. Put them on lazy susan for kids while getting rest of dinner prepared. They are not gobbling them up by the fistful but in time I think they will.

It is fast, healthy, delicious and so flexible. As a side dish obviously, but also add into pasta dishes, wraps, salads, sandwiches – I have endless plans for these bad boys.

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Citrus Roasted Carrots
1/6th of dish is 1 WW point
  • 1 lb organic carrots peeled and cut into any sort of shape. I split lengthwise and then cut into chunks, angling my knife for different shapes.
  • 1/4 cup freshly squeezed orange juice (1/2 orange)
  • 1 Tablespoon olive oil
  • sea salt
  1. Oven to 400.
  2. Line a baking sheet with aluminum foil if you don’t want to do the clean up on the not lined pan. Either way will work.
  3. Carrots on pan, pour orange juice and olive oil over pile and mix all around with your hands (I had the kids do this). Sprinkle a generous amount of sea salt. These almost taste like carrot fries!
  4. Into oven for 10 minutes, stir, flip over as many as you can and back in for 10 minutes. Use your judgement however – if you cut thin pieces, they will be done faster, thicker, perhaps a bit longer will be needed.
  5. Store in the fridge for several days – if they last that long.
Serving size: 1/6 of finished dish Calories: 55.6 Fat: 2.4 Carbohydrates: 8.3 Sugar: 3.5 Fiber: 2.1 Protein: 0.8


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