Vietnamese Cinnamon Roasted Carrots
A weeknight staple in my household, these Vietnamese cinnamon roasted carrots are the perfect side dish for any occasion. They are incredibly easy to make coming together in under an hour and with very little cooking.
Servings: 4 people
Calories: 126kcal
Equipment
Ingredients
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp Vietnamese cinnamon
- 1 tbsp olive oil
- 2 lbs carrots
Instructions
- Preheat oven to 450 degrees F (232 degrees C).
- Mix together 1 tsp of salt, ½ tsp of pepper, ½ tsp of garlic powder, and ½ tsp of Vietnamese cinnamon.
- Place 2 lbs of carrots on a baking sheet. Coat with 1 tbsp of olive oil and then the spice mixture.
- Bake for 30-35 minutes until cooked through. The cook time will vary depending on how big your carrots are. Pierce the carrots with a fork to check for doneness.
Notes
Store in the fridge in an airtight container for up to 3 days.
Nutrition
Serving: 0.5lbs | Calories: 126kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 738mg | Potassium: 735mg | Fiber: 7g | Sugar: 11g | Vitamin A: 37891IU | Vitamin C: 13mg | Calcium: 79mg | Iron: 1mg