Roasted Carrots
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
152
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 152 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 31.4 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 742 mg | (19 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps brown sugar
- 70 milliliters dark balsamic vinegar
- 2 Tbsps Orange juice
- 2 garlic cloves
- 800 grams Baby carrot
- 1 Tbsp olive oil
- coarse Sea salt
- peppers
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
2.
Melt the brown sugar in a saucepan over medium heat. Tilt the pan occasionally to ensure that the sugar melts evenly. Pour in the balsamic vinegar and the orange juice and stir until combined. Simmer the sauce until the caramel has dissolved completely.
3.
Peel and finely dice the garlic. Rinse the carrots, and mix with the olive oil. Season with a little salt and pepper, and mix with the garlic. Spread the carrots on a baking sheet lined with parchment paper. Roast in the oven for 25 minutes, turning occasionally. Drizzle with the balsamic sauce during the cook time. Remove the carrots from the oven. Sprinkle the carrots with the sea salt before serving.
