Spicy Honey-Roasted Carrots
Oxmoor House
The tiny amount of hot sauce actually helps enhance the natural sweetness of the carrots and raisins. Baby carrots come bagged in various weights. Use either two 7-ounce bags or one 16-ounce bag.
Yield: 4 servings (serving size: 1/2 cup)
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Recipe Time
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Nutritional Information
Amount per serving
- Calories: 98
- Calories from fat: 17%
- Fat: 1.9g
- Saturated fat: 0.3g
- Protein: 1g
- Carbohydrate: 20.9g
- Fiber: 2.2g
- Cholesterol: 0.0mg
- Iron: 1.1mg
- Sodium: 371mg
- Calcium: 38mg
Ingredients
- 1 teaspoon brown sugar
- 1 tablespoon honey
- 1 tablespoon orange juice
- 1/4 teaspoon hot sauce
- 1/4 cup raisins
- 2 (7-ounce) bags baby carrots
- 1 1/2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Preparation
- 1. Preheat oven to 475°.
- 2. Combine first 5 ingredients in a small bowl; set aside. Toss carrots with next 3 ingredients on a jelly-roll pan, and spread into a single layer. Bake at 475° for 20 minutes, stirring once. Add honey mixture, and toss well to coat. Bake an additional 3 minutes or until carrots are lightly browned and tender.
Spicy Honey-Roasted Carrots Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Vegetables
- PUBLICATION: Oxmoor House
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