• 2 lb. Grimmway Farms Baby Carrots
  • 1/4 cup olive oil, extra virgin
  • 1/2 tsp. sea salt or kosher salt
  • 1/4 cup balsamic vinegar


Preheat oven to 400 degrees. In a shallow roasting pan, toss carrots with olive oil. Sprinkle with salt. Roast stirring occasionally until tender for about 20 minutes. Drizzle balsamic vinegar and shake pan to evenly coat. Roast another 5-10 minutes until carrots are tender golden and glazed.

Variation: Substitute 1 lb. of sliced fennel bulb for 1 lb. of the carrots.

Nutrition Information: 84 calories; 5 g total fat; 1 g saturated fat; 0 g trans fat; 4 g monounsaturated fat; 1 g polyunsaturated fat; 0 mg cholesterol; 164 mg sodium; 9 g carbohydrate; 2 g fiber; 1 g protein

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