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Balsamic Roasted Carrots

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.4225
Energy (kCal)736.9012
Carbohydrates (g)122.6646
Total fats (g)22.8899
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F. | 2. Put vegetables in a 13x9-inch dish. | 3. Melt 2 T butter in a skillet over medium heat until lightly browned. | 4. Add sugar, molasses and vinegar. | 5. Bring to a boil, stirring constantly until it is reduced to 1/2 cup (2 minutes). Pour mixture over carrots and shallots and toss to coat. | 6. Roast in oven 50 minutes stirring once. | 7. Remove from oven. Stir in remaining 1 T butter and salt. | 8. **This can be made ahead of time. | 9. Just cover and refrigerate. | 10. Then let stand at room temperature for 1 hour. | 11. Microwave on HIGH covered for 5-6 minutes stirring once. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 4 cut 209.92 49.0496 4.7616 1.2288
    shallot 1/4 cut 28.8 6.72 1.0 0.04
    butter 3 tablespoons divided 256.5 11.7855 8.0145 21.6
    brown sugar 2 tablespoons 68.4 17.6562 0.0216 0.0
    molasses 1 tablespoon 61.0812 15.74 0.0 0.0211
    balsamic vinegar 1/2 cup 112.2 21.7133 0.6248 0.0
    salt 1/2 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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