Recipe Details
Ingredients
-
1(8 ounce) packagebaby carrots
-
1tablespoonolive oil
-
¼teaspoonsalt
-
¼teaspoonground black pepper
-
2tablespoonsbalsamic vinegar
Cooking Directions
-
Preheat the oven to 425 degrees F (220 degrees C). Line a 9×13-inch baking dish with aluminum foil; set aside.
-
Combine carrots, olive oil, salt, and pepper in a resealable plastic bag and seal well; alternatively, use the carrot bag. Toss to coat evenly. Pour carrots into the prepared baking dish.
-
Bake in the preheated oven until tender, about 30 minutes. Sprinkle balsamic vinegar over carrots; shake the dish to coat evenly. Return to the oven and continue baking until liquid is absorbed, 5 to 10 minutes. Serve hot.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories109 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 1g |
5% |
| Sodium 382mg |
17% |
| Total Carbohydrate 12g |
4% |
| Dietary Fiber 3g |
12% |
| Total Sugars 8g |
|
| Protein 1g |
2% |
| Vitamin C 3mg |
3% |
| Calcium 42mg |
3% |
| Iron 1mg |
7% |
| Potassium 281mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
