Recipes Health Conditions Diabetes Tender Roasted Carrots With Orange and Fresh Herbs By Kristy Del Coro, MS, RDN, CDN twitter linkedin instagram Kristy is a licensed registered dietitian nutritionist and trained culinary professional. She has worked in a variety of settings, including MSKCC and Rouge Tomate. Learn about our editorial process Kristy Del Coro, MS, RDN, CDN Updated on December 03, 2019 Print Kristy Del Coro, MS, RDN, CDN (4 ratings) Total Time: 55 min Prep Time: 10 min Cook Time: 45 min Servings: 4 (1 cup each) Nutrition Highlights (per serving) 153 calories 7g fat 21g carbs 2g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 4 (1 cup each) Amount per serving Calories 153 % Daily Value* Total Fat 7g 9% Saturated Fat 1g 5% Cholesterol 0mg 0% Sodium 430mg 19% Total Carbohydrate 21g 8% Dietary Fiber 6g 21% Total Sugars 11g Includes 0g Added Sugars 0% Protein 2g Vitamin D 0mcg 0% Calcium 79mg 6% Iron 1mg 6% Potassium 698mg 15% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. Carrots often end up lost among other vegetables in a soup or stew, or simply served raw alongside dip. This recipe makes carrots the star, featuring the rainbow variety for added color and beneficial phytochemicals (different pigments are associated with different nutrients, such as lycopene in red carrots, beta-carotene in orange, anthocyanin in purple, and lutein in yellow varieties). These carrots are roasted with some orange juice to help make them tender without excess oil and are finished with fresh herbs before serving. Ingredients 2 pounds peeled whole rainbow carrots, ends trimmed 2 tablespoons olive oil 1/3 cup orange juice (1 medium orange, juiced) 1/2 teaspoon salt 1 teaspoon ground coriander 1 teaspoon fennel seed 2 tablespoons chopped fresh dill 2 tablespoons chopped parsley 2 tablespoons chopped mint Preparation Preheat oven to 400F. Add peeled whole carrots to a baking dish in a single layer and add all remaining ingredients except for fresh herbs. Gently toss to evenly coat carrots with oil and spices. (Alternatively, you can toss everything in a large ziploc bag first to evenly coat and then transfer to a baking dish.) Cover baking dish with foil and roast for approximately 30 minutes. Increase oven temperature to 425F, uncover and continue to roast for additional an 10 to15 minutes or until carrots are tender and all of the orange juice has evaporated. Remove carrots from pan and slice on a bias into two-inch pieces. Transfer to a serving bowl. Toss cooked sliced carrots with chopped fresh herbs and serve. Ingredient Variations and Substitutions This recipe can easily be done with regular carrots as well. If you don't have orange juice, replace that ingredient with the same amount of water or unsalted vegetable stock. Feel free to get creative and swap out different herbs and spices to go with different cuisines—the procedure will stay the same! Basil, thyme, rosemary, and others all work well. Cooking and Serving Tips The carrots are great served immediately as a warm side dish or can be made ahead and enjoyed at room temperature as an addition to a salad or grain bowl. If you plan on making the carrots in advance but still want to eat them warm, wait to add the fresh herbs until after they are reheated; otherwise the brightness of the herbs will be muddled. Rate this Recipe You've already rated this recipe. Thanks for your rating! Was this page helpful? Thanks for your feedback! Get simple, delicious recipes to help you eat well without feeling deprived. Sign Up You're in! Thank you, {{form.email}}, for signing up. There was an error. Please try again. What are your concerns? Other Inaccurate Hard to Understand Submit