Honey Balsamic Roasted Carrots
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 45 minutes minutes
Servings: 6
Calories: 96kcal
Author: Becky Hardin - The Cookie Rookie
Carrots are coated in a honey balsamic sauce and oven-roasted to make this flavorful side dish.
Print Recipe
- 1.5 lbs baby carrots rinsed
- 2 tablespoons good quality balsamic vinegar
- 1 tablespoon honey plus more for garnish
- 2 tablespoons olive oil
- salt pepper, and fresh parsley to taste
Preheat oven to 400F. Spray a small/medium baking dish with nonstick spray.
In a medium sized bowl, whisk together the honey, balsamic vinegar, and olive oil.
Toss the carrots in the balsamic mixture and coat well.
Place carrots in baking dish and pour any remaining sauce over the carrots.
Bake for 40 minutes, stirring once, until tender and carmelized.
Remove from oven and drizzle with more honey.
Garnish with salt, pepper, and parsley to taste
- Roast the carrots on either a greased on line baking sheet so that they don't stick.
- Use a good quality balsamic vinegar for the best flavor.
- Use a fork to check that the carrots are done, they should be tender.
Calories: 96kcal | Carbohydrates: 13g | Fat: 4g | Sodium: 89mg | Potassium: 274mg | Fiber: 3g | Sugar: 9g | Vitamin A: 15640IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg