Honey-Roasted Carrots
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 10 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 0 |
| carb | 23 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 336 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 4 |
| vit A | 229 |
| vit C | 8 |
| folate | 9 |
Ingredients
- 3 bunches carrots
- 1/4 cup dark honey, (such as buckwheat)
- 1 tbsp canola oil
- 1 tsp coarse salt
- 1/2 tsp pepper
Preparation
Scrub carrots. Cut in half crosswise. Cut narrow end lengthwise in half; cut thick end lengthwise into thirds.
In bowl, toss together carrots, honey, oil, salt and pepper. Bake on parchment paper–lined baking sheet in 400°F (200°C) oven until tender, 45 to 55 minutes.
In bowl, toss together carrots, honey, oil, salt and pepper. Bake on parchment paper–lined baking sheet in 400°F (200°C) oven until tender, 45 to 55 minutes.
Source : Canadian Living Magazine: November 2008
- Keywords : Sides; Vegetarian; Bake; Carrots; Honey;
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