Delicious vegan roasted baby carrots are a crunchy, gluten-free and dairy-free European side dish.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | soy-free | lactose-free |
️Allergens: nuts | peanuts |
⏱ 23 mins – easy
🍽 6 servings – 101 kcal per serving
|
Serving 86g |
Fat 8g |
Sat. fat 3g |
Sodium 446mg |
|
Carbs 6g |
Fibers 2g |
Sugars 3g |
Proteins 0g |
INGREDIENTS
- 30 baby carrots
- 2 tbsp peanut oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp unsalted butter
- 2 sprigs rosemary
TOOLS
- 1 peeler
- 1 wooden spoon
- 1 skillet
- 1 paper towels
- 1 serving plate
STEPS
Peel baby carrots.
Put peanut oil in a skillet and heat it. Add baby carrots, kosher salt, black pepper to the skillet and stir with a wooden spoon for 2 minutes. Cook for 5 minutes, add unsalted butter, rosemary and stir for 2 minutes. Cook for 10 more minutes to get cooked carrots.
Drain cooked carrots on a paper towel.
Transfer roasted carrots to a serving plate..
It’s ready to be served !
