This carrot recipe is so good! The vinegar makes naturally sweet carrots, even sweeter. They almost taste candied! I love them so much, I’ve been making them several times a week. They last in the fridge for days and can be reheated in the microwave. Each ¾ cup serving has just 57 calories, 2 grams of fat, and 1 Blue WW Freestyle SmartPoints, and 1 Green. Such a simple and delicious vegetable dish to any main course.
Prep Time: 5 minutes
Cook Time: 35 minutes
1 (16 ounces) bag baby carrots or 2 (8 ounces) bags
1 tablespoon olive oil
A little salt and pepper, to taste
¼ cup balsamic vinegar
1. Preheat oven to 425 degrees. Coat a baking pan with cooking spray.
2. Spread carrots out over the pan. Drizzle olive oil over them. Toss with hands to coat. Spread out again over pan. Sprinkle with a little salt and pepper.
3. Bake in oven until tender, about 20 minutes. Sprinkle balsamic vinegar over the carrots; shake the pan to coat evenly. Return to oven and bake until the liquid is absorbed about 8 minutes. Serve hot.
Makes 6 servings. Each serving ¾ cup
The carrot can trace its ancestry back thousands of years, originally having been cultivated in central Asian and Middle Eastern countries, along with parts of Europe. The ancient Greek word for carrot, phylon, comes from the word “love,” as this root was considered an aphrodisiac.
Carrots are best known for their rich supply of beta-carotene. These delicious root vegetables are the source not only of beta-carotene but also of a wide variety of antioxidants and other health-supporting nutrients.
WW Freestyle SmartPoints 1-Blue
WW SmartPoints 1-Green
WW POINTS PLUS 1
|SKINNY FACTS: for ¾ cup
57 calories, 2g fat, 0.3g sat. fat, 0mg chol, 9g carb, 1g prot, 2g fiber, 110mg sod, 4g sugar