Sweet and Sour Carrots
By Fruits & Veggies - More Matters
Using baby carrots in place of whole ones makes prep time for this recipe even faster!
- 1 pound medium carrots
1 1/2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon balsamic vinegar
1 1/2 teaspoons sugar
Preheat oven to 400 °F.
Scrub carrots well under running water and pat dry.
Halve each carrot crosswise, cut into quarters lengthwise.
Place carrots in a roasting pan and drizzle with oil; season with salt and pepper and toss to coat well.
Roast 25 minutes.
Add vinegar and sugar and stir to coat.
Roast 8-10 minutes more until carrots are soft and sugar has dissolved.
Each serving provides: an excellent source of vitamin A and a good source of vitamin C, potassium and fiber.
- Total Fat:2.0g
- Saturated Fat:0.3g
- Dietary Fiber:3g
- % of Calories from Fat:24%
- Recipe Credit
- Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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