Pineapple Juice/Brown Sugar Glazed Baby Carrots

Baby carrots are not actually a separate carrot variety but are made by cutting down regular carrots into smaller, bite-sized pieces.

This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

Print Recipe

Medium

Pineapple Juice/Brown Sugar Glazed Baby Carrots

Cooking Method: Glazing, Roasting Cuisine: American, International Courses: Dinner, Side Dish, Vegetable Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Rest Time 5 min Total Time 35 mins

Servings: 4 Calories: 512

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Baby Carrots
• 1 cup Pineapple Juice
• 2 tablespoon Brown Sugar
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Fresh Parsley

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, whisk together the pineapple juice, brown sugar, olive oil, salt, and black pepper.
3. Place the baby carrots on a baking sheet and pour the pineapple juice mixture over them, ensuring they are evenly coated.
4. Roast the carrots in the preheated oven for 20 minutes, or until they are tender and caramelized.
5. Remove the carrots from the oven and let them rest for 5 minutes.
6. Garnish with fresh parsley before serving.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 128kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 22g8%

Sugars 16g

Protein 1g2%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.