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Roasted Baby Carrots with Feta and Beet Vinegar
WARRICKDOWSETT7Ingredients
45Minutes
110Calories
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Description
Oven roasted baby carrots with crumbled feta, rosemary, thyme and caramelized spiced beet vinegar. A delicious fall recipe!
Ingredients
US|METRIC
4 SERVINGS
- 2 bunches baby carrots (rainbow)
- olive oil
- fresh rosemary (chopped)
- thyme sprigs (fresh, removed)
- feta cheese crumbles
- vinegar (Wozz! Spiced Beet)
- pepper (salt)
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Directions
- Cut green tops off baby carrots, leaving approx 1 1/2 inches of top
- Wash, scrub and pat dry carrots
- In a large bowl toss carrots with olive oil, spiced beet vinegar, fresh rosemary, thyme and salt and pepper
- For full recipe visit https://www.wozzkitchencreations.com/products/roasted-baby-carrots-with-feta-and-spiced-beet-vinegar
NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium160mg7% |
| Potassium310mg9% |
| Protein3g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A280% |
| Vitamin C15% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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