Molasses-Glazed Rainbow Carrots
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 257
- Total Fat
- 21
- Saturated Fat
- 8
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 13
- Protein
- 1
- Cholesterol
- 31
- Sodium
- 369
- Total: 35 min
- Active: 10 min
Ingredients
1 pound rainbow baby carrots, halved lengthwise
4 tablespoons unsalted butter, melted
Kosher salt and freshly cracked black pepper
2 tablespoons olive oil
2 tablespoons molasses
2 tablespoons apple cider vinegar
2 tablespoons fresh mint leaves, chopped
2 tablespoons toasted pecans, chopped
Directions
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
- Put the carrots on the prepared baking sheet in a single layer. Pour 2 tablespoons of the butter over the carrots and sprinkle with 1/2 teaspoon each salt and pepper. Toss to coat. Bake until the carrots are browned and soft, 20 to 25 minutes.
- While the carrots are baking, add the oil, molasses, cider vinegar, 1/2 teaspoon pepper, a pinch of salt and the remaining butter to a saucepan. Heat until melted, bubbling and slightly thickened, about 3 minutes. Set aside.
- Transfer the carrots to a serving platter, drizzle with the molasses glaze and sprinkle with the mint and pecans.