Name: Honey Balsamic and Herb Roasted Carrots
Total time: PT2700.0S
Yield: 4
Ingredients: 1.5 pound Rainbow Carrots; 1 tablespoon Coconut Oil; 1 1/2 tablespoon Raw Honey; 1 tablespoon Balsamic Vinegar; 2 clove Garlic; 1/4 teaspoon Sea Salt; 1/4 teaspoon Ground Black Pepper; 1 teaspoon Dried Thyme; 1/2 teaspoon Dried Parsley

These Honey Balsamic and Herb Roasted Carrots are the perfect balance of sweet and savory and would make a great addition to your dinner table this Easter!

Low-Fat

Oven

Beginner

Honey Balsamic and Herb Roasted Carrots

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Rainbow Carrots

pound

Coconut Oil

tablespoon

Raw Honey

Balsamic Vinegar

Garlic

clove

Sea Salt

teaspoon

Ground Black Pepper

Dried Thyme

Dried Parsley

Preheat oven to 450 degrees F (230 degrees C).

Add Rainbow Carrots (1.5 pound) [washed, peeled, cut] to oven-safe baking dish.

Add Rainbow Carrots (1.5 pound) to oven-safe baking dish.

Melt {@1:} in a small bowl, then add {@3:}, {@2:}, {@5:}, {@4:}, and {@0:}.

Melt Coconut Oil (1 tablespoon) in a small bowl, then add Raw Honey (1 1/2 tablespoon), Balsamic Vinegar (1 tablespoon), Garlic (2 clove) [Minced], Sea Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).

Melt Coconut Oil (1 tablespoon) in a small bowl, then add Raw Honey (1 1/2 tablespoon), Balsamic Vinegar (1 tablespoon), Garlic (2 clove), Sea Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).

Stir to combine then drizzle over carrots and toss to coat.

Sprinkle with {@1:} and {@0:}, toss again to coat.

Sprinkle with Dried Thyme (1 teaspoon) and Dried Parsley (1/2 teaspoon), toss again to coat.

Bake 30-35 minutes or until carrots are tender and cooked through, stirring every 10 minutes.

Honey Balsamic and Herb Roasted Carrots

4.5

45MINS

$0.45

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions