Roasted carrots with herbs and spices
Roasted carrots with herbs and spices is a simple, flavorful side dish where whole or chopped carrots are tossed in oil and seasonings, then baked until caramelized and tender. It typically features carrots, olive oil, and a blend like rosemary, thyme, cumin, or paprika. This preparation is a staple in many Western cuisines, particularly in American and European home cooking.
🍽️ Nutrition at a glance
This dish is primarily a source of complex carbohydrates and dietary fiber, with a moderate amount of healthy fat from the oil used for roasting. It is rich in beta-carotene (which converts to vitamin A), vitamin K, and potassium, with a typical serving containing roughly 100-150 calories.
Nutrition breakdown
| Calories | 85 kcal |
| Protein | 1.5 g |
| Carbs | 12 g |
| Fat | 4 g |
| Fiber | 3.5 g |
| Sugar | 6 g |
| Sodium | 180 mg |
| Vitamin A | 1050 mcg RAE |
| Vitamin K | 13 mcg |
| Potassium | 350 mg |
| Vitamin C | 6 mg |
| Vitamin B6 | 0.15 mg |
| Manganese | 0.2 mg |
| Folate | 25 mcg |
| Magnesium | 15 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Roasting carrots enhances their natural sweetness through caramelization, a process that makes their nutrients, especially the fat-soluble beta-carotene, more bioavailable for the body to absorb. It's a classic example of how simple cooking techniques can transform a humble root vegetable into a deeply flavorful and nutritious component of a meal.
