Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
All the Colors of the Rainbow
Honey-Roasted Rainbow Carrots
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 93
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 285 mg
- Level: Easy
- Total: 35 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 93
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 285 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Stir the honey, olive oil, cayenne and 1/4 teaspoon salt in a large bowl. Add the carrots and toss to coat. Spread the carrots on a foil-lined rimmed baking sheet and roast until tender and golden brown in spots, 20 to 25 minutes.
- Transfer the carrots to a serving plate and sprinkle with the lemon zest and a little more salt.
