Weight Watchers Roasted Carrots Recipes

OVEN-ROASTED SPICED CARROTS

Steps:

• Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.

SWEET-ORANGE ROASTED BABY CARROTS

Steps:

• Preheat oven to 400°F. Toss all ingredients together in a 13 X 9-inch baking pan until well-coated. Cover with foil and bake, shaking pan once to toss, until carrots are crisp-tender, about 30 to 35 minutes.
• Uncover pan and roast until carrots are tender and most of the liquid has evaporated, about 8 to 10 minutes more. Yields about 3/4 cup per serving.

ROASTED POTATOES WITH CARROTS AND ONIONS-LOW FAT

Steps:

• {preheat oven to 425 F).
• Clean, wash and dry the vegetables, cut into a large bowl and toss with approx 1/4 to 1/3 cup Italian dressing. (add a light shot of cayanne or hot sauce if you'd like a spicy taste).
• Be sure all surfaces are coated-add a tablespoon or so if needed but you will probably have some left in the bowl after moving the vegetables-save that to baste later.
• Spray a 9x 13 pan with cooking spray and spread the veggies into as thin a layer as possible in the pan.
• Cover loosely with foil and place in preheated oven for 30 minutes, remove foil and either turn or toss the veggies lightly-recover and bake for an additional 20 minutes or until veggies are almost done and starting to brown.
• Add any remaining marinade and bake till brown and somewhat crispy on edges.
• You can add mushrooms, brussels sprouts or other vegetables at the halfway point if you'd like more variety-be sure to toss with marinade and check that juices don't build up and stean away your roasted texture.

WEIGHT WATCHERS ROASTED CARROTS

Steps:

• Preheat oven to 400° F
• Cut carrots in half lengthwise, then diagonally in 1½ inch thick slices.
• In a bowl, add carrots, olive oil, salt, and pepper. Toss to coat. Place on a cookie sheet in a single layer.
• Cook in preheated oven for 20 minutes or until tender and browned.
• In a bowl, add carrots and parsley, or dill and toss. Serve.

WW ROASTED CARROTS

Steps:

• Heat oven to 450. Mix carrots and oil in a 9x13 pan. Single layer. Bake 20-25 minute Stir 1/2 way. When soft, toss in the parsley, salt and pepper.

OVEN ROASTED BALSAMIC CARROTS

Steps:

• Preheat oven to 425 degrees. Coat a baking pan with cooking spray.
• Spread carrots out over the pan. Drizzle olive oil over them. Toss with hands to coat. Spread out again over pan. Sprinkle with a little salt and pepper.
• Bake in oven until tender, about 20 minutes. Sprinkle balsamic vinegar over the carrots; shake the pan to coat evenly. Return to oven and bake until the liquid is absorbed about 8 minutes. Serve hot.

HONEY ROASTED CARROTS

Steps:

• 1. Preheat the oven to 425 degrees
• 2. Place carrots into a shallow bowl and generously coat with cooking spray, sea salt, and fresh ground pepper.
• 3. Single layer carrots on a baking sheet and roast for 20-25 minutes. Shake carrots around about half way through so they roast and get crispy on all sides.
• 4. Return carrots to bowl and add the honey. Stir to coat well. Taste to see if they need any additional salt and pepper.