4 Serves
91 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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Vitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
22 µg / 400 µgCalcium
39 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
41 mg / 1,250 mgPotassium
386 mg / 4,700 mgSodium
366 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Peel the carrots and trim the tops, then toss them in a large bowl with olive oil, harissa, salt, and black pepper until evenly coated.
Arrange the seasoned carrots in a single layer on the prepared baking sheet.
Roast the carrots in the oven for 45 to 60 minutes, turning them halfway through, until they are tender and caramelized.
Remove from the oven and serve immediately while hot.
16
g76
g15
g
