Recipe Details

Roasted Carrots with Shallots and Sage

Number of Servings: 2

Serving Size: 1/2 cup

Try pairing these carrots with baked chicken or roast pork for great complementary flavors.

Name: Amount:
baby carrots 0.75 cup
shallots, halved lengthwise 2 large
balsamic vinegar 1 Tbsp
olive oil 1 tsp
finely chopped fresh sage 1 Tbsp
garlic powder 0.13 tsp
salt 0.13 tsp
pepper 0.13 tsp

Preheat oven to 400° F.


In an 8- or 9-inch shallow skillet, toss the carrots and shallots with the vinegar and oil to coat.


Roast for 25 to 30 minutes, or until the vegetables are tender and deeply browned, turning twice.


Transfer to a serving bowl.


Meanwhile, in a small bowl, stir together the sage, garlic powder, salt, and pepper.


Sprinkle over the roasted vegetables. Stir well.

Nutritional Information (per serving)
Calories 65
Calories from Fat 20
Total Fat 2g
Saturated Fat 0g
Cholesterol 0mg
Sodium 190mg
Potassium n/a
Carbohydrates 11g
Dietary Fiber 2g
Sugars 4g
Protein 1g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Vegetable 1/2 Fat