Crispy Oven Roasted Carrots
Switch up your side dish routine with these Crispy Oven Roasted Carrots. The carrots are sliced and roasted to tender perfection then tossed with buttery toasted panko breadcrumbs for the ultimate flavor and texture combination!
Servings: 6 servings
Calories: 130kcal
Equipment
- 1 baking tray
Ingredients
- 2 lbs. carrots peel and slice on a diagonal
- 2 tablespoons avocado oil option to use olive oil
- pinch kosher salt
- few turns cracked black pepper
- ¼ cup panko breadcrumbs
- 1-2 tablespoons butter
Instructions
How to Make
- Preheat the oven to 425 degrees. Lightly spray a baking tray with cooking spray.
Toast the Panko
- Add butter to a nonstick skillet. Once melted, add the panko breadcrumbs. Toast until golden brown. Stir frequently to prevent burning. Remove from the heat and set aside.
Prep the Carrots
- Peel the carrots, trim the ends and slice on a bias (diagonally). Make sure they are roughly the same size and thickness for even cooking.
- Toss the sliced carrots with avocado oil and season with kosher salt and cracked black pepper. Toss until well coated and spread the carrots out evenly over the baking tray. No overlap. Leave space between the carrots so they do not steam.
Roast the Carrots
- Roast for 20-25 minutes or until they are fork tender. Add them to a serving dish and top with the panko breadcrumbs. Gently toss, serve hot and enjoy.
Notes
How do you store and reheat leftover roasted carrots.
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat leftovers in the microwave until warmed through.
Nutrition
Serving: 1serving or 1/6th of the roasted carrots with toasted panko | Calories: 130kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 138mg | Potassium: 489mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25317IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 1mg