Balsamic Glazed Roasted Carrots
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Print Recipe
Print Recipe |
Roasted carrots simmered in a balsamic-onion reduction
| Servings |
| 121/2 cup servings |
| Servings |
| 121/2 cup servings |
Ingredients
- 3 lb carrots trimmed cut lengthwise in half, sliced diagonally 1/4"
- 2 Tbsp olive oil
- 1 cup balsamic vinegar
- 2 large red onions trimmed, sliced 1/8" and separated
- 1 1/2 tsp kosher salt
- 1/4 cup fresh parsley leaves minced
Servings: 1/2 cup servings
Units:
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Ingredients
Servings: 1/2 cup servings
Units:
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Instructions
- Preheat oven to 375 F.
- Combine carrots and oil. Toss to coat.
- On parchment-lined sheet pan, spread carrots in thin layer. Bake until tender-crisp, 25 to 35 minutes.
- In stockpot over medium-high heat, bring vinegar to boil. Cook until reduced by one half. Add onion and salt. Return to a boil. Reduce heat. Simmer until onion is tender-crisp, 8 to 10 minutes.
- Add roasted carrots to pan. Toss to coat and heat through.
- Serve hot, sprinkled with minced parsley.
Nutrition Facts
| Calories | 90kcal |
| Total FatSaturated FatTrans Fat | 2.5g0g0g |
| Cholesterol | 0mg |
| Sodium | 210mg |
| Total CarbDietary FiberSugars | 17g4g8g |
| Protein | 2g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.