Honey Mustard Roasted Baby Carrots
November 15, 2013
Categories: Dinner, Side Dishes, Vegetables, Carrot, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, July 4th, Labor Day, Mother's Day, New Years, Potluck, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Oven Roast, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Spring more
"These are so tasty!! They are a great side to just about any meat."
- Serving Size: 1 (102.7 g)
- Calories 116.3
- Total Fat - 7.2 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 103.6 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 2.7 g
- Sugars - 8.4 g
- Protein - 1.1 g
- Calcium - 37.3 mg
- Iron - 0.5 mg
- Vitamin C - 5.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Preheat oven to 400 degrees Fahrenheit.
Clean and peel the carrots; set aside.
Finely grind the rosemary with a mortar and pestle.
Mix all the ingredients together in a large plastic bag making sure the carrots are well coated.
Pour the contents of the bag onto a foil paper lined baking sheet in a single layer.
Cook until just done, about 30 minutes depending on thickness of carrots, turning at least once.
Tips & Variations
No special items needed.