Balsamic Roasted Baby Carrots Recipes
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
BALSAMIC-ROASTED BABY POTATOES & CARROTS
Make and share this Balsamic-roasted Baby Potatoes & Carrots recipe from Food.com.
Provided by CountryLady
Categories Potato
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Line a large rimmed baking sheet with heavy duty foil.
- Combine all ingredients in a large bowl.
- Place on baking dish in a single layer& cover with foil.
- Roast in a preheated 425F oven for 45 minutes, shaking the pan a few times.
- Remove foil& roast, uncovered, for another 30 minutes, stirring occasionally, or until veggies are tender& golden.
Nutrition Facts : Calories 224.9, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.2, Sodium 394.2, Carbohydrate 39.4, Fiber 5.7, Sugar 6.2, Protein 4.4
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
SAVORY ROASTED BABY CARROTS
These salty little morsels are better than french fries, IMHO. You can go a little heavier on any of the seasonings, to taste, sometimes I even add a touch of cayenne for those who like a *kick*-
Provided by jrthrmn
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Toss the carrots with the olive oil, thoroughly coating all the carrots. Spread in a single layer on a baking sheet (I like to line mine with foil, makes for easy cleanup). Bake at 450 degrees Fahrenheit for 30 minutes, stirring them around every 10 minutes. The carrots will become browned and caramelized, and the littlest ones may get quite brown, I have found they are just as delicious (maybe the most delicious) and leave them alone :) After they are roasted, sprinkle with the seasonings, and toss together to distribute the seasonings evenly throughout.
ROASTED BABY CARROTS
Looking for an easy side dish recipe? Then try these baby carrots which are baked with herbs in just 45 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
- Mix all ingredients except carrots in large bowl. Add both bags of carrots; toss to coat. Spread carrots in pan.
- Bake uncovered 35 to 40 minutes, stirring occasionally, until carrots are tender.
Nutrition Facts : Calories 100, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 8 g, TransFat 0 g
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