The mayonnaise-based dressing on these carrots is self-explanatory
Calories 170 Fat 12 Saturated Fat 1.5 Cholesterol 0 Carbohydrates 15 Dietary Fiber 3 Total Sugars 9 Protein 1 Sodium 440I made this with carrots and parsnips today, and it was delightful! I quartered some of the carrots, as they were very thick, and halved some others. I added freshly ground white pepper to the sauce as the aromatics were simmering, and I think that made a nice subtle impact.
I also subbed avocado oil in place of the vegetable oil. Keep in mind that some people seem to be sensitive to the taste of carrot skin, so you might want to peel the carrots before roasting. I don’t taste it, but some people find carrot skin very bitter and unpleasant. Great recipe!Made this twice, for two different Thanksgiving meals over the span of 3 days, because they were that good, and such a hit.
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