Glazed Whole Roasted Carrots

You can never have too many side dish recipes, so give Glazed Whole Roasted Carrots a try. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 4 and costs 59 cents per serving. One serving contains 141 calories, 2g of protein, and 4g of fat. This recipe is liked by 4343 foodies and cooks. It is brought to you by Simply Scratch. Head to the store and pick up kosher salt, carrots, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes. With a spoonacular score of 89%, this dish is excellent. If you like this recipe, you might also like recipes such as Honey Glazed Roasted Carrots, Honey-Glazed Citrus-Roasted Carrots, and Miso Honey Glazed Whole Roasted Carrots.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 tablespoons Balsamic Vinegar

2 bunches Carrots

1 tablespoon Extra Light Olive Oil

4 sprigs Fresh Thyme

2-1/2 tablespoons Honey

3/4 teaspoon Kosher Salt

1/4 teaspoon Freshly Crushed Black Pepper

Equipment:

baking sheet

oven

Cooking instruction summary:

Chop of the leafy carrot tops and scrub well.Toss the carrots in the olive oil, salt and black pepper. Place the carrots on a rimmed baking sheet and throw on the sprigs of fresh thyme. Slide the carrots into a preheated 425 degree oven and roast for 15 minutes. Meanwhile prepare the glaze by mixing the balsamic vinegar with the honey.Remove the carrots from the oven and drizzle on the glaze. Toss to coat and place the carrots back into the oven for 10-15 more minutes. Just give them another toss halfway through.Remove and discard the thyme sprigs and serve.

 

Step by step:


1. Chop of the leafy carrot tops and scrub well.Toss the carrots in the olive oil, salt and black pepper.

2. Place the carrots on a rimmed baking sheet and throw on the sprigs of fresh thyme. Slide the carrots into a preheated 425 degree oven and roast for 15 minutes. Meanwhile prepare the glaze by mixing the balsamic vinegar with the honey.

3. Remove the carrots from the oven and drizzle on the glaze. Toss to coat and place the carrots back into the oven for 10-15 more minutes. Just give them another toss halfway through.

4. Remove and discard the thyme sprigs and serve.


Nutrition Information:

Quickview
140k Calories
1g Protein
3g Total Fat
26g Carbs
18% Health Score
Limit These
Calories
140k
7%

Fat
3g
6%

  Saturated Fat
0.55g
3%

Carbohydrates
26g
9%

  Sugar
17g
20%

Cholesterol
0.0mg
0%

Sodium
555mg
24%

Get Enough Of These
Protein
1g
3%

Vitamin A
28448IU
569%

Vitamin K
24µg
24%

Fiber
4g
20%

Potassium
566mg
16%

Manganese
0.3mg
15%

Vitamin C
11mg
14%

Vitamin B6
0.24mg
12%

Vitamin E
1mg
11%

Vitamin B3
1mg
9%

Folate
32µg
8%

Vitamin B1
0.11mg
8%

Calcium
63mg
6%

Vitamin B2
0.11mg
6%

Phosphorus
62mg
6%

Magnesium
23mg
6%

Vitamin B5
0.48mg
5%

Iron
0.82mg
5%

Copper
0.09mg
5%

Zinc
0.46mg
3%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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I want you more than a Hagen-Daas on a hot summer day.

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