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Honey-Balsamic Roasted Carrots

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Honey-Balsamic Roasted Carrots
  • Prep 15 min
  • Total 45 min
  • Servings 8
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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.
Updated Oct 4, 2017

Ingredients

  • 2 tablespoons butter, melted
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bag (2 lb) fresh carrots, peeled and quartered lengthwise
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps

  • 1
    Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
  • 2
    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.
  • 3
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If your carrots are very thin, cut in half lengthwise instead of quartering.
  • tip 2
    Try experimenting with other herbs, such as fresh thyme or sage. Just keep in mind those herbs are stronger than parsley, so you won’t need as much.
  • tip 3
    Always read the labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Nutrition

90 Calories, 3g Total Fat, 1g Protein, 15g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
30
Total Fat
3g
5%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
240mg
10%
Potassium
340mg
10%
Total Carbohydrate
15g
5%
Dietary Fiber
3g
12%
Sugars
10g
Protein
1g
% Daily Value*:
Vitamin A
340%
340%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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