
Honey Brown Sugar Roasted Carrots
User Reviews
5.0
633 reviews
Excellent

Honey Brown Sugar Roasted Carrots
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Tender honey brown sugar roasted carrots are seasoned and baked to perfection and make the most perfect Easter holiday (or any day) easy side dish.
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Ingredients
- 2 pounds baby carrots tops trimmed at about 2 inches, (see note)
- 2 tablespoons olive oil
- salt and pepper to taste
- 4 tablespoons butter
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 teaspoon Italian seasoning
- 1 tablespoon balsamic vinegar
- 1 tablespoon minced garlic
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Instructions
- Preheat oven to 400 degrees. Toss carrots with oil and season with salt and pepper to taste and arrange carrots in a single layer on a baking sheet.
- Combine butter, brown sugar, honey, Italian seasoning, balsamic vinegar, and garlic in a small sauce pan and stir over medium high heat until completely melted and mixture begins to boil. Remove from heat and pour over carrots.
- Bake for about 20 minutes until tender and easily pierced with a fork. Serve immediately.
Notes
- Baby carrots are simply smaller, thinner full carrots. If you only have larger carrots, make sure you slice them in half lengthwise so that they are half the thickness and cook properly.
Nutrition Information
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Calories
151kcal
(8%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
117mg
(5%)
Potassium
519mg
(15%)
Fiber
4g
(16%)
Sugar
18g
(36%)
Vitamin A
25281IU
(506%)
Vitamin C
9mg
(10%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 151 kcal
% Daily Value*
Calories | 151kcal | 8% |
Carbohydrates | 26g | 9% |
Protein | 2g | 4% |
Fat | 5g | 8% |
Saturated Fat | 1g | 5% |
Cholesterol | 1mg | 0% |
Sodium | 117mg | 5% |
Potassium | 519mg | 11% |
Fiber | 4g | 16% |
Sugar | 18g | 36% |
Vitamin A | 25281IU | 506% |
Vitamin C | 9mg | 10% |
Calcium | 74mg | 7% |
Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
633 reviews
Excellent
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