Honey-Roasted Carrots

Author: Canadian Living

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2008

Ingredients

  • 3 bunches carrots
  • 1/4 cup dark honey (such as buckwheat)
  • 1 tablespoon canola oil
  • 1 teaspoon coarse salt
  • 1/2 teaspoon pepper

Method

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.

Nutritional facts Per serving: about

  • Sodium 336 mg
  • Protein 1 g
  • Calories 10.0
  • Total fat 3 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 23 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 229.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Honey-Roasted Carrots

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