My kids won’t touch raw carrots with a 10 foot pole, but they all love cooked carrots. Which is weird to me, because they’re carrots either way. Maybe it’s because cooked carrots are often coated in something delicious, like these Brown Sugar Balsamic Roasted Baby Carrots.
I knew these would be a hit with my boys, because any time I cover something with balsamic vinegar and brown sugar, it always goes over well, and these carrots were no exception. In fact, my 10 year-old had 2 or 3 helpings. My family likes our cooked veggies more on the crisp side, but if you prefer yours more tender, just increase the cooking time accordingly.
Brown Sugar Balsamic Roasted Baby Carrots
2015-06-06 17:14:50
Serves 6
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Nutrition Facts
Serving Size
127g
Servings
6
Amount Per Serving
Calories 104
Calories from Fat 42
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 107mg
4%
Total Carbohydrates 15g
5%
Dietary Fiber 3g
13%
Sugars 10g
Protein 1g
Vitamin A
380%
Vitamin C
13%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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
Let's Dish Recipes http://www.letsdishrecipes.com/
Who Dished It Up First: Adapted from Cravings of a Lunatic
