Cider Roasted Carrots and Apples
Kris Mullen
The apple cider gives an infusion of fall spice to this great complement of flavors.
Ingredients
- 1 lb baby carrots, peeled and tops removed
- 1 apple, cored and sliced
- 1 Tbs olive oil
- 1 tsp fresh rosemary
- 1/4 cup apple cider
- 1 Tbs honey
- Salt and pepper to taste
Directions
- Preheat oven to 400°F.
- In a large bowl, toss carrots and apples in olive oil and rosemary. Sprinkle with salt and pepper.
- Transfer carrots and apples to a medium roasting dish and pour apple cider over top.
- Cover with foil and roast for 15 minutes.
- Remove foil and drizzle carrots with honey. Cook uncovered for 30 minutes, until carrots are tender and liquid has reduced.
- Serve warm, drizzled with sauce.
Nutrition Facts
Calories 111
Calories from Fat 32 (29%)
(6%)Total Fat 4g
(2%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
(0%)Cholesterol 0mg
(4%)Sodium 90mg
(9%)Potassium 328mg
Total Carbohydrate 20g
(12%)Dietary Fiber 3g
Sugars 13g
Sugar Alcohols 0g
(2%)Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.