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    You are in: Home / Low-cholesterol / Roasted Carrots and Onions Recipe
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    Roasted Carrots and Onions

    Average Rating:

    4 Total Reviews

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    • on May 09, 2007

      I love roasted carrots - both as a side and as a snack - so this was an instant hit for me. We really loved these and though lots were made, they were gone the same evening. My biggest quibble with the recipe is related to cooking times. By 20 minutes, much less than the time given, my carrots were perfect still a bit crisp but with lovely caramelized exteriors. At 30 or 45 minutes, they would have been an inedible char. In contrast, the onions were not nearly as done and needed the full cooking time. Next time I would cut the onion in sixths in order to have the dish come out all at once.

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    • on March 27, 2009

      Very good, we really enjoyed these, and so simple to prepare. I did cut my onions into smaller wedges, to get firm but tender veggies with good flavour.. a lovely easily prepared side dish, thank you chakrates! made for PAC Spring 2009

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    • on May 30, 2014

      Good and certainly easy! Cut onion into 6 wedges or 1/2 inch pieces, carrots 2 inch and sliced lengthwise if bigger diameter. Tricky to get the carrots cut so they are done in 40 minutes. My onion was getting burnt before carrots were done so scooped them out earlier. Thanks for posting.

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    • on September 14, 2010

      Loved it! I don't really like carrots, although I will sometimes eat them raw. However, prepared like this they were very good and I would make this again. I also added pepper.

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    Nutritional Facts for Roasted Carrots and Onions

    Serving Size: 1 (313 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 157.7
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 159.5 mg
    Total Carbohydrate 30.1 g
    Dietary Fiber 7.5 g
    Sugars 13.8 g
    Protein 2.8 g

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