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2 bunches thin carrots with tops (1-1/2 lb./675 g)
1/3 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing, divided
1/4 cup finely chopped fresh parsley
2 Tbsp. finely chopped fresh dill
1 small garlic clove, minced
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How do I make it ?
Heat oven to 425ºF.
Trim carrots, leaving short length of stem at top of each. Cut carrots lengthwise in half; place in large bowl.
Use vegetable peeler to remove strips of lemon peel; finely chop peel and reserve for later use. Squeeze 1 Tbsp. juice from lemon; mix with half the dressing. Add to carrots; toss to evenly coat. Spread evenly onto rimmed baking sheet.
Bake 25 min. or until carrots are crisp-tender and just starting to caramelize, stirring after 15 min. Transfer to serving bowl.
Combine parsley, dill, garlic, lemon peel and remaining dressing. Add to carrots; mix lightly.
Kraft Kitchen Tips!
How to Use Remaining Lemon Juice
Since lemon juice acts as a flavour booster, you can toss the cooked carrots with the remaining lemon juice to taste if desired.
If you are unable to find the thin baby carrots with tops, you can use regular carrots instead. Just cut the carrots crosswise in half, then cut the thicker top pieces lengthwise into quarters and the thinner bottom pieces lengthwise in half.
Calories From Fat
% Daily Value
Fat 1.5 g
Saturated fat 0 g
Sodium 170 mg
Carbohydrate 9 g
Fibre 2 g
Sugars 5 g
Protein 1 g
8 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.