Honey Balsamic and Herb Roasted Carrots

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!

Total Time

45min

4.5

6 Ratings

Author: Lemons and Basil

Servings:

Ingredients

•

4 1/2 cups

Rainbow Carrots , washed, peeled, cut

•

1 Tbsp

Coconut Oil

•

4 tsp

Raw Honey

or Maple Syrup to make it vegan

•

1 Tbsp

Balsamic Vinegar

•

2 cloves

Garlic , minced

•

as needed

Sea Salt

•

as needed

Ground Black Pepper

•

1 tsp

Dried Thyme

•

as needed

Dried Parsley

Cooking Instructions

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

Add Rainbow Carrots (4 1/2 cups) to oven-safe baking dish.

Melt Coconut Oil (1 Tbsp) in a small bowl, then add Raw Honey (4 tsp) , Balsamic Vinegar (1 Tbsp) , Garlic (2 cloves) , Sea Salt (as needed) , and Ground Black Pepper (as needed) .

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

Sprinkle with Dried Thyme (1 tsp) and Dried Parsley (as needed) , toss again to coat.

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

Serve warm as a side dish. Enjoy!

Nutrition Per Serving

CALORIES

131

FAT

3.5 g

PROTEIN

2.2 g

CARBS

24.0 g