Winter Roasted Carrots

By MaryEllen

Ingredients

• 2 lb baby carrot
• 4 small onion
• 6 cloves garlic
• 2 Tbs olive oil
• 1 tsp thyme
• 1/2 tsp salt
• 1/8 tsp black pepper
• 2 tsp balsamic vinegar
• Servings: 4
• Nutrition Facts
• Serving size: 1/4 of a recipe (12.8 ounces).
• Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients.
• Amount Per Serving
• Calories 198.62
• Calories From Fat (32%) 63.33
• % Daily Value
• Total Fat 7.19g 11%
• Saturated Fat 1.01g 5%
• Cholesterol 0mg 0%
• Sodium 472.5mg 20%
• Potassium 738.17mg 21%
• Total Carbohydrates 32.97g 11%
• Fiber 6.04g 24%
• Sugar 16.08g
• Protein 2.9g 6%
• Reviews
• 4 stars - ME 1/22/2007

Preparation

Step 1

1. Preheat oven to 475.

2. Spray 11x13 pan with Pam. Place carrots in pan. Peel onions and cut into quarters and in half again. Add to carrots. Add whole garlic to pan. Drizzle oil over veggies and stir till coated. Bake uncovered for 12 minutes. Stir and continue to bake till carrots are easily pierced, stirring every 4 minutes. Original recipe suggests total time of 24 minutes. As I recall it was several times longer than that. Remove pan from oven and drizzle with vinegar.