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    You are in: Home / Recipes / Roasted Carrots (America's Test Kitchen) Recipe
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    Roasted Carrots (America's Test Kitchen)

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on November 08, 2014

      I enjoy watching America's Test Kitchen (and Cook's County) because Christopher Kimball explains the science behind cooking which helps me to learn and understand why I am doing what I am doing. Not peeling my carrots to avoid unnecessary waste (and to save the extra energy) did not negatively affect their taste. They roasted to be sweet and tender. I really appreciate your posting several America's Test Kitchen recipes, Debbie R., because I cannot read the recipes on their website without signing up for a paid membership. Thank you for sharing them with all of us.

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    • on October 11, 2013

      I used 1lb of carrots for 3 of us and was wishing I had done more and a 1lb is more than I usually would do for the 3 of us, thank you so much for a delicious carrot recipe Debbie R. made for Photo Tag tag game.

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    • on January 16, 2015

      Roasted carrots...awesome deliciousness!!

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    • on January 15, 2015

      We enjoyed the carrots prepared this way. It was a quick and easy recipe to make, with lovely results. The carrots, were sweet, buttery and tender. Thanks for sharing Debbie. Made for What's on the Menu? Tag Game 2015.

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    Nutritional Facts for Roasted Carrots (America's Test Kitchen)

    Serving Size: 1 (177 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 120.7
     
    Calories from Fat 55
    46%
    Total Fat 6.1 g
    9%
    Saturated Fat 3.7 g
    18%
    Cholesterol 15.2 mg
    5%
    Sodium 118.2 mg
    4%
    Total Carbohydrate 16.3 g
    5%
    Dietary Fiber 4.7 g
    19%
    Sugars 8.0 g
    32%
    Protein 1.6 g
    3%

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