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  • 1 lb. carrots (about 7 or 8 real carrots), cut in half and into bite-sized pieces
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons agave nectar
  • 1 tablespoon olive oil
  • salt and pepper to taste


Cut carrots in half and into bite-sized pieces. Toss with olive oil, salt and pepper. Roast at 375° for 20 minutes. Mix balsamic vinegar and agave in a small bowl. Remove carrots from oven, drizzle with mixture, and mix well. Return to oven for an additional 10-20 minutes or until carrots and the topping caramelize (turn brown and bubbly).

You can use baby carrots, but the texture and flavor are not as good when roasted. You can double this recipe easily for leftovers.

Makes 8 servings. Each serving contains 90 calories, 1.8 grams of fat, .2 grams of saturated fat, 0 mg. cholesterol, 46 mg. sodium, 17.9 grams of carb, 2.4 grams of fiber, 13.4 grams of sugar, and 1 gram of protein.

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