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Glazed Roasted Carrots with Bacon
Glazed Roasted Carrots with Bacon

Glazed Roasted Carrots with Bacon

45 Min(s)
30 Min(s) Prep
15 Min(s) Cook
Toss richly flavored roasted carrot with a balsamic vinegar and soy sauce glaze for a sweet and smoky glazed roasted carrots recipe you'll love. Add four slices natural smoked uncured bacon and you have Glazed Roasted Carrots with Bacon, a delicious side dish for any meal.
What You Need
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2 servings
Original recipe yields 2 servings
1 lb. carrots, peeled, cut diagonally into 1-inch-thick slices
2 tsp. oil
2 Tbsp. HEINZ Balsamic Vinegar
1 Tbsp. brown sugar
1 Tbsp. lite soy sauce
1 Tbsp. butter
1 Tbsp. chopped fresh parsley
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Let's Make It
1
Heat oven to 425ºF.
2
Toss carrots with oil; spread onto parchment-covered rimmed baking sheet. Bake 20 to 25 min. or until carrots are tender and lightly browned, stirring after 13 min.
3
Meanwhile, cook bacon in large skillet 8 to 10 min. or until crisp, turning frequently. Remove from skillet; drain on paper towels. Chop or crumble into small pieces.
4
Cook vinegar, sugar and soy sauce in large skillet on medium heat 5 to 7 min. or until slightly thickened, stirring frequently. Remove from heat. Add butter and bacon; stir until butter is completely melted and sauce is well blended. Add parsley and carrots; stir until evenly coated with sauce.
Kitchen Tips
Tip 1
Size Wise
Serve this irresistible vegetable side dish along with your favorite lean meat at your next get-together.
Nutrition
Calories
280
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 600mg
26%
Total Carbohydrates 28g
10%
Dietary Fibers 7g
25%
Sugars 16g
32%
Protein 8g
16%
Vitamin A
780%
Vitamin C
10%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
2 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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