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Carrots-from-the-oven

Recipe:
Ivana Drinjovski Emmelkamp

Reviewed by:
Rating:
5
On May 18, 2013
Last modified:May 18, 2013

Summary:

* I used 3 because I was experimenting plus I didn’t have more at the time. But you can always use more.

I think that there isn’t an easier way of making something incredible delicious. Once you’ve tried this, you’ll wish you could eat it every day. The good news is: you actually can! It is simple, fast and healthy. So let’t make these Carrots from the Oven!

 

Carrots from the Oven
Serves 2
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
45 calories
10 g
0 g
0 g
1 g
0 g
97 g
141 g
4 g
0 g
0 g
Nutrition Facts
Serving Size
97g
Servings
2
Amount Per Serving
Calories 45
Calories from Fat 3
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 141mg
6%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
11%
Sugars 4g
Protein 1g
Vitamin A
306%
Vitamin C
11%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 or more carrots*
  2. Olive oil
  3. 2 – 3 cloves garlic
  4. Tamari soya sauce
  5. Salt
  6. Some cumin, curry, ginger powder
  7. Fresh ginger to taste
Instructions
  1. Preheat the oven to 220 degrees. Peel the carrots and boil them for a few minutes. I do this because carrots tend to stay hard inside if you put them directly in the oven. This way they have the same texture inside and out. While the carrots are boiling, prepare the marinade. Oil the baking tray and lay down some minced garlic using garlic crusher. Cut each carrot in half lengthwise and put it in the oily tray. Then on top add all the other ingredients and as the last grind some fresh ginger. Try to spread all the spices equally on all carrots. Set it in the oven for about 30 minutes.
Adapted from Flexible Vegan
beta
calories
45
fat
0g
protein
1g
carbs
10g
more
Adapted from Flexible Vegan
FlexibleVegan https://ivanashares.wpengine.com/

Should you have any questions, suggestions or comments, please send me an email on flexiblevegan@gmail.com or simple leave your comment under the recipe. I am looking forward to hearing what you think.

* I used 3 because I was experimenting plus I didn’t have more at the time. But you can always use more.
Comments

Author Flexible Vegan

Hi! My name is Ivana, Flexible Vegan, and I am an animal lover, wife, daughter, sister, friend, teacher and amateur chef. I come from Serbia, live in the Netherlands and write in English. Welcome to my Kingdom of good, tasty, vegan food.

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