Roasted Almonds and Baby Carrots
195 kcal · 8 g protein · 5 minutes · 1 servings
A simple and nutritious snack combining crunchy roasted almonds with naturally sweet baby carrots. This easy-to-prepare dish offers a perfect balance of protein, healthy fats, and carbohydrates for a satisfying and wholesome treat.
195 kcal
8 g protein
5 minutes
Ingredients
- Roasted almonds 1/4 cup
- Baby carrots 1 cup
- Olive oil 1 teaspoon
- Salt a pinch
Method
-
Preheat the oven.
Set your oven to 350°F (175°C) to preheat while you prepare the carrots.
Tip: Preheating ensures even roasting. -
Prepare the baby carrots.
Place the baby carrots in a bowl. Drizzle with 1 teaspoon of olive oil and toss to coat evenly. Sprinkle a pinch of salt if desired.
Tip: Coating carrots with oil helps them roast evenly and enhances flavor. -
Roast the carrots.
Spread the carrots in a single layer on a baking sheet lined with parchment paper or foil. Place in the preheated oven and roast for about 10 minutes, or until they are tender and slightly caramelized.
Tip: Check carrots at 8 minutes to avoid overcooking; they should be tender but still have a slight bite. -
Prepare the almonds.
While the carrots roast, measure out 1/4 cup of roasted almonds. You can serve them as is or lightly toast them in a dry skillet over medium heat for 2-3 minutes to enhance their flavor.
Tip: Toast almonds only if they are not already roasted to avoid burning. -
Serve and enjoy.
Once the carrots are roasted, remove them from the oven and let them cool slightly. Serve the roasted baby carrots alongside the roasted almonds for a balanced and tasty snack.
Tip: Enjoy immediately for the best texture and flavor.
Pro tips
- If you prefer a sweeter flavor, drizzle a small amount of honey or maple syrup on the carrots before roasting.
- Store any leftover roasted almonds and carrots separately in airtight containers to maintain freshness.