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Ingredients
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6 carrots, peeled
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⅓ cup orange juice
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2 tablespoons water
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½ teaspoon ground coriander
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¼ teaspoon salt
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¼ teaspoon freshly ground black pepper
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2 tablespoons butter, melted, divided
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¼ cup panko bread crumbs
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1 teaspoon orange zest
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2 cloves garlic, minced
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chopped fresh parsley for garnish
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
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Cut carrots on an extreme bias into long 3/8-inch-thick slices. Arrange in a 9x13-inch baking dish. Add orange juice, water, coriander, and salt and pepper; toss to coat.
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Roast until tender, 30 to 35 minutes, turning halfway through roasting time and drizzling with 1 tablespoon melted butter (and adding additional water if juices begin to scorch).
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Meanwhile, stir together bread crumbs, remaining 1 tablespoon melted butter, orange zest, and garlic in a small bowl. Sprinkle over carrots; roast until panko is lightly browned, about 5 minutes more. Garnish with chopped parsley leaves.
Nutrition Facts (per serving)
119 | Calories |
6g | Fat |
17g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 119 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 4g | 19% |
Cholesterol 15mg | 5% |
Sodium 259mg | 11% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 3g | 10% |
Protein 2g | 4% |
Potassium 345mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.