Fructose Free Glazed Balsamic Maple Roasted Carrots
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Learn more →Ingredients
4 servings
- 1 ½ lb medium carrots, peeled and trimmed
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the glaze
- 3 tbsp balsamic vinegar
Ingredient noteA serving of up to about 1 tablespoon of balsamic vinegar is low in fructose. This recipe contains only about 2 teaspoons per serving, making it likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 3 tbsp maple syrup
- 1 tsp dijon mustard
For serving
- ½ tsp fresh thyme leaves (optional)
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil.
- 2
Arrange the carrots in a single layer on the prepared baking sheet. Drizzle with the olive oil, sprinkle with the salt and pepper, and toss to coat evenly.
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