Roasted Carrots
Yield
4 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
carrots
|
|
| 2 | cups |
water
|
|
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
butter
melted |
|
| ½ | cup |
cornflake crumbs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
carrots
|
|
| 473 | ml |
water
|
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
butter
melted |
|
| 118 | ml |
cornflake crumbs
|
* |
Directions
Cook carrots, sugar, salt in water until tender, drain and cool.
Dip into butter and then in crumbs.
Place on greased baking tray and bake in 350℉ (180℃) F oven 10 to 12 minutes.
