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RECIPE
9 INGREDIENTS7 STEPS45MIN

Honey Balsamic and Herb Roasted Carrots

4.5
6 Ratings

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Lemons and Basil

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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!
45MIN
Total Time

Lemons and Basil

With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
4 1/2 cups
Tri-Colored Carrots , washed, peeled, cut
1 Tbsp
Organic Coconut Oil
1 1/2 Tbsp
or Maple Syrup to make it vegan
1 Tbsp
Balsamic Vinegar
2 cloves
Garlic , minced
1/4 tsp
1 tsp
Dried Thyme

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Nutrition Per Serving

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CALORIES
135
FAT
3.9 g
PROTEIN
1.9 g
CARBS
24.9 g

Cooking Instructions

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Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
Add Tri-Colored Carrot (1.5 pound) to oven safe baking dish.
Step 3
Melt Organic 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).
Step 4
Stir to combine then drizzle over carrots and toss to coat.
Step 5
Sprinkle with Dried Thyme (1 teaspoon) and Dried Parsley (1/2 teaspoon), toss again to coat.
Step 6
Bake 30-35 minutes or until carrots are tender and cooked through, stirring every 10 minutes.
Step 7
Serve warm as a side dish. Enjoy!

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Nutrition Per Serving
Calories
135
% Daily Value*
Fat
3.9 g
5%
Saturated Fat
3.3 g
16%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
24.9 g
9%
Fiber
5.0 g
18%
Sugars
14.8 g
--
Protein
1.9 g
4%
Sodium
217.0 mg
9%
Vitamin D
--
--
Calcium
71.7 mg
6%
Iron
1.1 mg
6%
Potassium
569.3 mg
12%
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