Balsamic Roasted Carrots

Roasting carrots brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Serve them straight-up for an easy weeknight side dish or garnish with chopped hazelnuts for holiday meals and dinner parties.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

• 2 tablespoons balsamic vinegar
• 1 tablespoon pure maple syrup
• 2 tablespoons olive oil, divided
• 1 pound carrots, preferably multicolored, cut into 2-inch pieces
• ¼ teaspoon salt
• 2 tablespoons chopped toasted hazelnuts (optional)

Directions

1. Preheat oven to 400°F. Whisk vinegar, maple syrup and 1 tablespoon oil in a small bowl; set aside.
2. Combine carrots, salt and the remaining 1 tablespoon oil in a large bowl; toss to coat. Spread in a single layer on a rimmed baking sheet.
3. Roast the carrots until starting to brown and almost tender but not completely cooked through, 16 to 18 minutes. Drizzle the balsamic mixture over the carrots, and, using a spatula, toss to coat completely. Continue roasting until the carrots are tender and glazed, about 5 minutes more. Sprinkle with toasted hazelnuts, if desired. Serve immediately.

Nutritional Information

Per Serving: 129½ Calories, Total Fat: 7⅓ g, Saturated Fat: 1 g, Carbohydrates: 15⅗ g, Fiber: 3⅕ g, Total Sugars: 10 g, Added Sugars: 3 g, Protein: 1⅒ g, Sodium: 226 mg, Potassium: 382½ mg, Iron: ⅖ mg, Folate: 21½ mcg, Calcium: 44⅘ mg, Vitamin A: 18944⅓ IU, Vitamin C: 6⅔ mg

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