Betty's Roasted Carrots -- Thanksgiving

Bettyskitchen's picture

Nov. 25, 2013

In this video, Betty demonstrates how to make Roasted Carrots. This is a very simple, yet elegant dish for your holiday table.


Baby carrots 1 Pound
Butter 2 Tablespoon , melted
Coarse sea salt To Taste
Fresh ground black peppercorn To Taste
For garnish
Thyme sprig 2



1. Wash carrots and pat dry with paper towel.

2. Line a 15-inch by 10-inch by 1-inch baking pan with aluminum foil.

3. Preheat oven to 425 degree F.


4. On the lined baking pan, place carrots in one layer. Season with salt and pepper to taste.

5. Drizzle butter over top and toss carrots to coat. Cover with a pieces of foil, folding edges together to make a packet.

6. Pop the baking in oven and cook for 15 minutes. Remove foil from top and continue to bake for an additional 10-15 minutes or until carrots are crisp-tender.


7. Remove from oven, garnish with a few sprigs of thyme, and serve immediately.


Once cooled place in zip-lock bag and freeze. Just before serving, reheat and adjust seasoning.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 63Calories from Fat 37

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 110 mg4.58%

Total Carbohydrates 7 g2.3%

Dietary Fiber 2 g8%

Sugars 3 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet