- Level: Easy
- Total: 4 hr 40 min (includes marinating time)
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 309
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 504 mg
- Level: Easy
- Total: 4 hr 40 min (includes marinating time)
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 309
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 504 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Whisk together the oil, maple syrup, Worcestershire, vinegar, salt, pepper, garlic powder and onion powder in a shallow baking dish. Add the carrots and toss to coat. Cover with aluminum foil and refrigerate, turning occasionally, for at least 4 hours and up to overnight.
- Preheat the oven to 350 degrees F and preheat a grill to medium-high.
- Transfer the foil-covered baking dish to the oven and bake until the carrots are fork-tender, 20 to 25 minutes. Grill the carrots until grill marks appear, a few minutes per side. Serve on the buns with mustard, coleslaw and crispy fried onions.
