Brown Sugar Balsamic Roasted Baby Carrots
Baby carrots coated in a balsamic and brown sugar glaze, then roasted until tender.
Servings: 6 servings
Calories: 98kcal
Ingredients
- 1.5 pounds baby carrots washed and dried
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1-2 tablespoons brown sugar
- Coarse salt to taste
- Chopped fresh parsley for garnish
Instructions
- Preheat oven to 400 degrees. Line a rimmed cookie sheet with parchment paper, or line with foil and spray with non-stick cooking spray.
- Place carrots in a medium bowl. In a small bowl whisk together the balsamic vinegar, olive oil, and 1-2 tablespoons brown sugar (depending on how sweet you like your carrots).
- Pour the balsamic and brown sugar mixture over the carrots and toss to coat well. Arrange in an even layer on the prepared baking sheet. Roast for 30 to 40 minutes, or until carrots reach desired tenderness.
- Remove from oven and transfer to a serving bowl. Sprinkle with coarse salt and chopped fresh parsley
Nutrition
Serving: 1g | Calories: 98kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 188mg | Fiber: 3g | Sugar: 10g