Recipe: Oven Roasted Carrots

By Staff Reports
Published: September 23, 2009

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12 ounces fresh carrots, cut on bias

½ teaspoon olive oil blend

¼ cup balsamic vinegar

5 ounces red onion, in 1/8-inch slices

¾ teaspoon kosher salt

2¼ teaspoons minced parsley

Preheat oven to 400°. Combine carrots and oil, mix well.

Place carrots on baking sheet lined with parchment paper and bake 20-30 minutes until tender-crisp. Over medium heat, bring vinegar to a boil and reduce by half. Add onions and salt. Add in cooked carrots and toss to coat. Garnish with parsley. A half-cup serving is 45 calories.

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Recipe: Oven Roasted Carrots

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