Roasted Carrots with Balsamic Herb Glaze

SUPERMAN COOKS (3)
6Ingredients
55Minutes
120Calories

Ingredients

US|METRIC
  • 1 pound baby carrots (any carrots work, but we recommend market fresh)
  • 1 tablespoon rosemary (dried)
  • 1 teaspoon kosher salt
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil
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    NutritionView More

    120Calories
    Sodium29% DV690mg
    Fat11% DV7g
    Protein2% DV1g
    Carbs5% DV15g
    Fiber12% DV3g
    Calories120Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium690mg29%
    Potassium290mg8%
    Protein1g2%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate15g5%
    Dietary Fiber3g12%
    Sugars11g22%
    Vitamin A310%
    Vitamin C6%
    Calcium4%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Jessica 4 months ago
    It was ok. I’d try a different recipe next time. It also didn’t seem to be enough cooking time - carrots were still quite crunchy after 45minutes. I used whole carrots as pictured, not baby carrots so maybe that was my mistake
    Elliot Summers a year ago
    I was forced to make some adjustments because the carrots weren't soft yet. I changed the temp from 350 to 400 and it seemed to work for me. Though the glaze wasnt thick enough for me and I wish I would have marinated them for an hour or so because the flavor hadn't soaked into the carrots. I also think this would be better with smaller carrots overall.
    Jason U. 4 years ago
    Tried this recipe and the cooking time wasn't even close to right and by the time the carrots started feeling like they were somewhat tender in the middle, the outsides got dried out and tough. I'd be interested to hear if anyone else had better luck with this one.