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Roasted Baby-Cut Carrots with Coffee-Balsamic Drizzle

Bought a bag of baby carrots? Don't know what to do with them? Try this simple dish. The Roasted Baby-Cut Carrots with Coffee-Balsamic Drizzle will instantly turn you into a carrot lover!
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Makes 6 Servings
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Hands-On Time: 
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Total Time: 
Ingredients
Directions
1
Preheat oven to 400°. Line a sheet pan with Berkley Jensen Foil
2
In a large bowl, toss carrots with olive oil. Arrange in a single layer on prepared pan and season with salt and pepper
3
Roast carrots until fork tender, about 25 to 30 min. Set aside and let cool to room temperature
4
While carrots roast, bring the coffee, vinegar, honey and orange peel to a boil over medium-high heat in a medium sauce pan
5
Continue boiling until mixture is thick and syrupy, about 8 to 10 min. Discard orange peel and set aside to cool
6
Arrange roasted carrots on a platter and drizzle with glaze. Garnish with goat cheese crumbles and toasted walnuts. Serve immediately