| |
| INGREDIENTS |
| 2 lb |
carrots sliced on an angle or into ¼ inch rounds
|
| 2 tbsp |
olive oil |
| ¼ c |
minced fresh herbs (i.e. thyme, chives, rosemary – can use dried, cut amount in half) |
| 2 c |
apple cider |
| 1 tbsp |
clover honey |
| 1 tbsp |
butter |
| 1 tsp |
lemon dill seasoning (found with the spices) |
| |
Salt and pepper to taste |
|
|
|
| RECIPE |
- Preheat oven to 450ºF.
- Mix together the olive oil and herbs. Toss together with carrots and place on large rimmed baking sheet. Roast for 20 minutes or until tender, remove and set aside.
- While carrots are roasting, mix together in a small sauce pan the cider and honey, bring to a boil and cook (stirring once in a while) until it becomes a syrupy consistency. Remove from heat and stir in lemon butter to melt and blend.
- Toss cider mixture with carrots and serve.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
8
|
|
|
| NUTRITION FACTS |
| |
| Calories |
470 |
|
| Total Fat |
4 |
g |
|
| Saturated Fat |
1 |
g |
|
|
|
| Sodium |
170 mg |
|
| Total Carbohydrates |
108 g |
|
| Fiber |
3 g |
|
| Protein |
1 g |
|
|
|
