Roasting enhances carrots’ natural sweetness, and a bit of balsamic vinegar brings the right amount of zippy tartness to this easy, attractive dish. Bonus: It’s a vegetarian-friendly side dish that everyone will love.
Honey-Balsamic Roasted Carrots
- Prep Time 15 min
- Total 45 min
- Servings 8
- Ingredients 7
Ingredients
- 2 tablespoons butter, melted
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bag (2 lb) fresh carrots, peeled and quartered lengthwise
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley
Instructions
-
Step1Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
-
Step2In small bowl, mix melted butter, honey, 1 tablespoon of vinegar, the salt and pepper until blended. Add carrots to pan. Top with butter mixture; toss to coat.
-
Step3Roast uncovered 15 minutes, then stir. Roast 13 to 18 minutes longer or until carrots are tender and browned. Drizzle with remaining 1 tablespoon vinegar; stir carrots in pan. Immediately remove carrots from pan. Top with parsley.
Nutrition
90
Calories
3g
Total Fat
1g
Protein
15g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 90
- Calories from Fat
- 30
- Total Fat
- 3g
- 5%
- Saturated Fat
- 2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 240mg
- 10%
- Potassium
- 340mg
- 10%
- Total Carbohydrate
- 15g
- 5%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 10g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 340%
- 340%
- Vitamin C
- 6%
- 6%
- Calcium
- 4%
- 4%
- Iron
- 2%
- 2%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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