Description
Glazed in a sweet and savory teriyaki sauce and baked until tender, these roasted carrots will please even the pickiest veggie eaters!
Ingredients
Scale
- 1 bunch (about 1 pound) rainbow carrots or regular carrots
- 2 tablespoons olive oil or grapeseed oil
- Reynolds Wrap® Heavy Duty Foil
Teriyaki Sauce
- 3 tablespoons soy sauce
- 6 tablespoons mirin
- 3 teaspoons sugar
Instructions
- Preheat the oven to 410ºF.
- Whisk all of the ingredients for the sauce in a bowl, until the sugar has dissolved. Set aside.
- Scrub or peel the carrots and leave them whole. Pat them dry with a paper towel.
- Cover a medium size baking sheet with Reynolds Wrap® Heavy Duty Foil.
- Place the carrot on the tray and drizzle the olive oil over them. Using your hands, toss the carrots until they are evenly coated with the oil. Spread them onto the tray so they are laying flat in one layer.
- Roast for 18-20 minutes, or until they are tender. You can test their doneness by sticking a paring knife, fork, or chopstick, in the center of a carrot.
- Take the carrots out and pour the teriyaki sauce over the carrots. Toss the carrots until they are evenly coated and lay them flat in one layer.
- Roast for an additional 8 to 10 minutes, checking on them frequently and turning them over to make sure the sauce isn’t burning. The carrots are ready when the sauce is bubbling and thick and the carrots are glazed.
Notes
Leftover carrots: Transfer them to a storage container and refrigerate for up to 3 days. These carrots can be eaten hot or cold.
Nutrition
- Serving Size: about 2 carrots
- Calories: 181
- Sugar: 18.9g
- Sodium: 538.4mg
- Fat: 7.3g
- Saturated Fat: 1g
- Unsaturated Fat: 0.9g
- Trans Fat: 0g
- Carbohydrates: 26.1g
- Fiber: 3.2g
- Protein: 2g
- Cholesterol: 0mg
