Honey Brown Sugar Roasted Carrots
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.
Servings:6 people
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
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
Calories: 151 kcal, Carbohydrates: 26 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 117 mg, Potassium: 519 mg, Fiber: 4 g, Sugar: 18 g, Vitamin A: 25281 IU, Vitamin C: 9 mg, Calcium: 74 mg, Iron: 1 mg
