Comida Kraft
Recipe Box

Roasted Carrots

Roasted Carrots is rated 3.5 out of 5 by 20.
Prep Time
5
min.
Total Time
50
min.
Servings

4 servings, 1/2 cup each

What You Need

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Make It

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  • Preheat oven to 450°F. Cut carrots into 1-1/4-inch-thick slices. (If carrots are thick, cut lengthwise in half before slicing for more even roasting.) Place in foil-lined shallow baking pan. Toss with 2 Tbsp. of the dressing; cover with foil.
  • Bake 20 min.
  • Remove foil; stir. Bake an additional 20 to 25 min. or until carrots are crisp-tender, stirring occasionally. Toss with the remaining 1/4 cup dressing just before serving.

Special Extra

Sprinkle with 2 Tbsp. KRAFT Grated Parmesan Cheese just before serving.

Servings

  • 4 servings, 1/2 cup each

Nutritional Information

Serving Size 4 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 90
Total fat 4.5g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 170mg
Carbohydrate 12g
Dietary fiber 4g
Sugars 8g
Protein 1g
% Daily Value
Vitamin A 270 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this recipe for a celebration dinner. I made this recipe for a celebration dinner. (My husband and I both had our parents and siblings over for dinner.) I added some quartered red potatoes to the dish to feed the extra people. Everyone absolutely loved it. My husband's mother even said that she should just have me over to cook for her from now on!
Date published: 2005-04-17
Rated 5 out of 5 by from I am not a huge fan of veggies to begin with. I am not a huge fan of veggies to begin with. My Dad always told me while growing up that I would learn to love vegetables. Well, he was correct! I made this carrot recipes and LOVED it! I never enjoyed carrots before. A bonus, my boyfriend and family really enjoyed the roasted carrots, too.
Date published: 2008-06-11
Rated 4 out of 5 by from Not a huge cooked carrot fan. Not a huge cooked carrot fan. This was good, but the clean up after the foil removal made it a "reconsider". Thought the oil from the salad dressing would do it. Either "Pam-it" or leave the foil in. Tasty. I like slightly burnt foods.
Date published: 2005-10-15
Rated 4 out of 5 by from I thought the italian dressing was a little overwhelming. I thought the italian dressing was a little overwhelming. So instead, I tossed the carrots with extra virgin olive oil and salt. When they came out of the oven, I sprinkled parmesan cheese over the top. Delicious!!!!
Date published: 2007-03-13
Rated 2 out of 5 by from I made these into sticks like french fries for my kids,they weren't too impressed and neither was... I made these into sticks like french fries for my kids,they weren't too impressed and neither was I. I thought the dressing was overwhelming. I don't think i would make these with the dressing next time.
Date published: 2007-02-04
Rated 1 out of 5 by from even though the recipe only calls for a very small amount of dressing the vinegar of the dressing... even though the recipe only calls for a very small amount of dressing the vinegar of the dressing was too over powering and I couldn't taste the sweetness of the carrots.
Date published: 2008-12-23
Rated 3 out of 5 by from I'd have to agree with everyone else on this recipe the dressing was a little over powering. I'd have to agree with everyone else on this recipe the dressing was a little over powering. I might try it again with just oil and salt like someone else had suggested.
Date published: 2007-09-18
Rated 5 out of 5 by from This was excellent and so easy! This was excellent and so easy! Why didn't I think of this before? I actually used onions, zucchini and carrots, and it was a great sidedish.
Date published: 2006-10-27
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