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Honey Balsamic Rainbow Carrots

Julie Wunder
Rainbow Carrots are beautiful on their own, but my Honey Balsamic Rainbow Carrots take them to their pot of honey gold!
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 4
Calories 113 kcal

Ingredients
  

  • 4 cups rainbow carrots, cut in ½ inch slices (about 6 large carrots)
  • 2 teaspoons olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • salt and pepper to taste
  • Cooking spay

Instructions
 

  • Preheat oven to 400 degrees
  • Coat carrots in the olive oil and season with the salt and pepper.
  • Pour carrots onto a cookie sheet that has been coated in cooking spray.
  • Roast carrots in the oven for 25-30 minutes or until tender. You want them to be soft but still have a little bite.
  • A few minutes before carrots are done, combine the balsamic and honey in a sauté pan. Allow to warm and combine over medium heat.
  • Take carrots out of the oven and carefully put them into the same pan.
  • Sauté carrots with the balsamic honey mixture for 5-10 minutes or until the liquid completely glazes over the carrots.

Notes

I line my cookie sheet with foil for easy clean up. Makes four 1 cup size portions.

Nutrition

Calories: 113kcalCarbohydrates: 23gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 92mgPotassium: 423mgFiber: 4gSugar: 16gVitamin A: 21384IUVitamin C: 8mgCalcium: 45mgIron: 1mg
Keyword Honey Balsamic Rainbow Carrots, Rainbow Carrots
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