Balsamic Whole Roasted Carrots

Balsamic Whole Roasted Carrots


2 bunches fresh carrots, tops trimmed and scrubbed, OR 2 pounds carrots, peeled
¼ cup Dierbergs olive oil
Coarse salt and freshly ground black pepper
1 tablespoon Balsamic Glaze


Place carrots on nonstick foil-lined jellyroll pan. Drizzle olive oil over top and rub into carrots. Season with salt and pepper.

Roast in 425°F. oven until very tender, about 45 minutes.

Drizzle roasted carrots with Balsamic Glaze.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 133
Cholesterol: 0 mg
Fat: 9 g
Sodium: 90 mg
Carbohydrates: 13 g
Protein: 1 g
Fiber: 4 g Saturated Fat: 1 g