Citrus Glazed Carrots for One
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Small carrots roasted with olive oil and grapefruit or orange juice, then tossed with butter.
Ingredients
- 3–4 small carrots (8 ounces) peeled and cut into halves or 2-inch lengths
- 1 tablespoon olive oil
- 2 teaspoons grapefruit juice or orange juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ½ tablespoon salted butter melted
Equipment
- baking sheet
Directions
- Heat the oven to 400°F and line a baking sheet. Spread the carrots out in a single layer.
- Toss them with the oil, citrus juice, salt, and pepper.
- Roast for 18 to 22 minutes, until tender and caramelized at the edges.
- Toss the hot carrots with the melted butter and serve.
Nutrition
Serving: 259g | Calories: 268kcal | Carbohydrates: 23g | Protein: 2.2g | Fat: 20g | Saturated Fat: 5.6g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 792mg | Potassium: 748mg | Fiber: 6.4g | Sugar: 12g | Vitamin A: 38087IU | Vitamin C: 19mg | Calcium: 78mg | Iron: 0.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); grapefruit juice or orange juice (the first choice counted), carrots counted as raw carrots. Brands and portions vary, so use it only as an approximation.