Sweet and Tangy Roasted CarrotsApr 06 2012 by
Carrots are practically a kitchen staple for me. I use them in so many recipes from soup to stir fry. For me a salad wouldn’t be complete without them. The thing is that they usually play a supporting role and I think it’s time to show them some love and make them the star. This dish is a perfect side dish for almost any meal and just in time for your Easter dinner too.
- 2 pounds carrots (baby carrots or whole carrots-peeled, left whole or cut into sticks or coins or whatever shape you desire)
- 1/2 medium onion, cut into half moons
- 1 medium green pepper, de-stemed and seeded and cut into strips
- 2 tbsp olive oil, divided
- 1/2 cup no salt added tomato sauce
- 2 tbsp apple juice concentrate, thawed
- 2-3 tbsp raw honey (start with 2 tbsp and add more if you want a sweeter flavor)
- 2 tbsp apple cider vinegar
- 1 tsp sea salt or to taste
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- Preheat oven to 400 degrees. Toss the carrots in 1 tbsp of the oil and lay in a single layer on a baking sheet. Bake until nicely roasted and tender.
- While the carrots are roasting heat 1 tbsp oil in a skillet over medium high heat. Add the onions and green pepper and sauté until tender.
- Add the remaining ingredients to the pan and bring to a simmer. Reduce heat to low and cook 4-5 minutes.
- To serve you can either place the carrots in a serving bowl and pour the sauce over them or serve the carrots with sauce on the side.
Makes about 4 cups.
Serving size 1/2 cup.
Nutrients per serving: Calories: 91, Cal. from Fat: 32, Total Fat: 3.5g, Sat. Fat: .5g, Carbs: 15g, Fiber: 3g, Sugars: 10g, Protein: 1g, Sodium: 286mg, Chol: 0mg
Store leftovers in a sealed container in the refrigerator for 2-3 days.