Balsamic Garlic Roasted Carrots with Parmesan (Easy Side)
Tender, caramelized balsamic garlic roasted carrots topped with savory Parmesan cheese. An easy, 35-minute sheet pan side dish perfect for weeknights or holidays!
Servings: 8 servings
Calories: 92kcal
Ingredients
- 1-½ pounds peeled and sliced carrots
- 3 small cloves of garlic
- 2 tablespoons olive oil
- 2 tablespoons balsamic vineagar
- 1 tablespoon honey
- ½ teaspoon of dried oregano
- ¼ teaspoon sea salt
For serving:
- freshly grated parmesan about ¼ cup grated
- sea salt and pepper to taste
Instructions
- Preheat oven to 400 degrees
- Arrange carrots in an even layer on a sheet pan. I used baby carrots. This recipe works equally well with supermarket carrots - just slice length-wise into halves or quarters depending on thickness.1-½ pounds peeled and sliced carrots
- In a small bowl mix together olive oil, crushed garlic, balsamic, honey, dried oregano and ¼ teaspoon sea salt. Pour mixture evenly over carrots and toss carrots around to coat evenly. Push carrots into a single layer and place into the oven. Roast at 400 degrees for 30-35 minutes or until carrots are tender.3 small cloves of garlic, 2 tablespoons olive oil, 2 tablespoons balsamic vineagar, 1 tablespoon honey, ½ teaspoon of dried oregano, ¼ teaspoon sea salt
- For serving, generously cover carrots with freshly grated parmesan, fresh grated black pepper and additional sea salt if desired.freshly grated parmesan, sea salt and pepper to taste
Notes
Nutritional information assumes ¼ of Parmesan cheese is used for serving and 8 servings.
Side dish easily serves 8-12 when included on the menu for a larger dinner party and served alongside other vegetable options. 6-8 if this is the only vegetable side dish.
Nutrition
Calories: 92kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 187mg | Potassium: 290mg | Fiber: 2g | Sugar: 7g | Vitamin A: 14237IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 0.4mg
