Balsamic Roasted Carrots Recipe
Ingredients
- 2 lb carrots, peeled and cut on an angle
- 1 tablespoon olive oil
- ½ teaspoon EACH: Italian seasoning, salt, and pepper
- 1 tablespoon butter
- 2 tablespoons balsamic glaze
- 1 tablespoon honey
Instructions
- Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Place the carrots on the baking sheet and toss them with the olive oil, Italian seasoning, salt, and pepper.2 lb carrots, 1 tablespoon olive oil, ½ teaspoon EACH: Italian seasoning, salt, and pepper
- Bake the carrots for 20 minutes, until they are crisp tender.
- While the carrots are baking, melt the butter in a small bowl in the microwave. Mix in the balsamic glaze and honey.1 tablespoon butter, 2 tablespoons balsamic glaze, 1 tablespoon honey
- Pour the glaze over the carrots and mix well. Return the carrots to the oven for 10 minutes more, until they are tender and the glaze has thickened. Stir them to mix them in the glaze on the pan before serving.
Notes
Balsamic glaze: This is thicker and sweeter than balsamic vinegar. My favorite brand is Nonna Pia, but any balsamic glaze will work. If you don't have any, boil some balsamic vinegar in a small pan until it thickens, and then add some extra honey.
Serving: 1 = ¼ of the recipe, Calories: 178kcal, Carbohydrates: 30g, Protein: 2g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 470mg, Potassium: 729mg, Fiber: 6g, Sugar: 17g, Vitamin A: 37976IU, Vitamin C: 13mg, Calcium: 76mg, Iron: 1mg