Simply Roasted Carrots with Candied Walnuts
Roasted baby carrots dressed with a sweet citrus sauce topped with a nutty crunch.
- Serves: Makes 12 Servings, Serving size: about 1/2 cup
- Prep Time: 15 minutes
- Cook Time: one hour 45 minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: Makes 12 Servings, Serving size: about 1/2 cup
- Amount Per Serving
- Calories:
- 220
- Calories from Fat:
- 150
- Total Fat:
- 17g
- Saturated Fat:
- 3g
- Cholesterol:
- < 5mg
- Sodium:
- 300mg
- Total Carbs:
- 15g
- Dietary Fiber:
- 5g
- Sugars:
- 8g
- Protein:
- 4g
DIRECTIONS
PREHEAT oven to 350F. In a large bowl, toss together carrots, olive oil, salt and pepper. Place carrots in 9X13 inch baking dish. Roast carrots for about 90 minutes or until fork tender.
MIX orange juice concentrate with 1/2 cup water. Set aside.
MELT butter in a large saute pan over medium heat. Add walnuts, ginger, SPLENDA® Granulated Sweetener, thyme, and orange juice mixture and cook until the liquid thickens.
ADD walnut mixture to carrots and toss. Garnish with parsley if desired.
NOTE
Serving size: about ½ cup
INGREDIENTS
- 3 16 oz. bags mini peeled carrots
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup orange juice concentrate
- 2 tablespoons butter
- 2 cups chopped walnuts
- 1/2 teaspoon ground ginger
- 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/2 teaspoon dried thyme
- Optional garnish
- 2 tablespoons chopped fresh parsley
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