BALSAMIC ROASTED BABY CARROTS
These Balsamic Roasted Baby Carrots are so simple to make. They are drizzled in balsamic vinegar then roasted to perfection in the oven.
Provided by Kim Beaulieu
Categories Side Dish
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degree F.
- Line a rimmed cookie sheet with parchment paper, if you don't have any just spray it liberally with non-stick cooking spray.
- Rinse your carrots and pat dry.
- In a medium sized glass bowl (or large if double batching) place the carrots inside.
- In a small glass bowl add the balsamic vinegar, then slowly add the olive oil while whisking with gusto. Do not use aluminum bowls, it doesn't play well with acidic ingredients. Whisk with gusto until your arm falls off, or your ingredients combine perfectly.
- Now pour the balsamic mix over top off the carrots. Toss the carrots until well coated. Pour them onto the cookie sheet.
- Place in oven and roast them for about 30 to 40 minutes, depending on how crisp or soft you like your carrots, and how thick they are. I did not cut this batch in half since they were not overly thick, but you can do that if you like. I often do. I flip mine halfway through, just so I get that nice caramelized goodness on both sides.
- Remove from oven. Transfer to a bowl. Sprinkle with coarse salt, pepper and parsley.
- Serve with a big old Vitamin A loving smile!
Nutrition Facts : Calories 128 kcal, Carbohydrate 15 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 144 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
BALSAMIC ROASTED CARROTS
Tangy and sweet with a great roasted flavor.
Provided by ekc364
Categories Side Dish Vegetables Carrots
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil.
- Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. I use the carrot bag. Pour the carrots into the prepared baking pan.
- Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to over and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.
Nutrition Facts : Calories 109.3 calories, Carbohydrate 11.7 g, Fat 6.9 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 1 g, Sodium 382.1 mg, Sugar 7.5 g
HONEY-BALSAMIC ROASTED CARROTS
Roasting enhances carrots' natural sweetness, and a bit of balsamic vinegar brings the right amount of zippy tartness to this easy, attractive dish. Bonus: It's a vegetarian-friendly side dish that everyone will love.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
- In small bowl, mix melted butter, honey, 1 tablespoon of vinegar, the salt and pepper until blended. Add carrots to pan. Top with butter mixture; toss to coat.
- Roast uncovered 15 minutes, then stir. Roast 13 to 18 minutes longer or until carrots are tender and browned. Drizzle with remaining 1 tablespoon vinegar; stir carrots in pan. Immediately remove carrots from pan. Top with parsley.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 10 g, TransFat 0 g
ROASTED BALSAMIC CARROTS
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F.
- Spray a 9 x 13 inch baking pan with nonstick cooking spray and spread carrots in an even layer inside.
- Drizzle half of the olive oil and all of the vinegar over the carrots.
- Stir to coat carrots.
- Sprinkle salt and pepper over the carrots and cook for 15 minutes.
- Remove from the oven.
- Stir the carrots and add remaining olive oil then cook for 10-15 more minutes, or until carrots are tender.
Nutrition Facts : Servingsize 1 serving, Calories 268 kcal, Fat 27 g, SaturatedFat 4 g, Cholesterol 0 mg, Sodium 33 mg, Carbohydrate 8 g, Sugar 2 g, Protein 1 mg
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