Roasting enhances carrots’ natural sweetness, and a bit of balsamic vinegar brings the right amount of zippy tartness to this easy, attractive dish. Bonus: It’s a vegetarian-friendly side dish that everyone will love.

  • Prep Time 15 min
  • Total 45 min
  • Servings 8
  • Ingredients 7

Ingredients

  • 2 tablespoons butter, melted
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bag (2 lb) fresh carrots, peeled and quartered lengthwise
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley

Instructions

  • Step

    1

    Heat oven to 400°F. Spray 18×13-inch rimmed pan with cooking spray.
  • Step

    2

    In small bowl, mix melted butter, honey, 1 tablespoon of vinegar, the salt and pepper until blended. Add carrots to pan. Top with butter mixture; toss to coat.
  • Step

    3

    Roast uncovered 15 minutes, then stir. Roast 13 to 18 minutes longer or until carrots are tender and browned. Drizzle with remaining 1 tablespoon vinegar; stir carrots in pan. Immediately remove carrots from pan. Top with parsley.

Nutrition

90 Calories
3g Total Fat
1g Protein
15g Total Carboh