“Brown Sugar” Roasted Carrots

I’ve talked about venturing out on side dishes so many times on social media. Yes, carrots are naturally high in sugar. Which is why I’m a big advocate for portion control. As I’ve told you guys I measure/weigh everything!

Here’s the nutrition label from Target’s brand of organic baby carrots. One serving has 8 carbs. I know what my daily carbohydrate macros are and I plan accordingly. This is also why I plan out my meals and snacks the week before so that I know where my daily intake falls and I can stay on track.

Here’s what you need:

First you’re going to need a medium sized pot. Pour water into pot. I used one bottle of water (16.9 oz). Bring water to a boil. Do NOT put any salt in the water.

While you’re waiting for the water to boil, rinse carrots and slice. I cut our carrots a little thinner since Kricket only has six teeth.

Once the water is boiling add the carrots and bring the water back to a boil. Boil carrots for 5 minutes.

Drain carrots and put them back in the same pot/same burner on medium/low heat. Add 2 tablespoons of butter and 2 tablespoons of Swerve. Stir until butter and brown sugar are melted.

Line a baking sheet with parchment paper or spray with a nonstick cooking spray. Turn oven to 400 degrees.

Pour carrots on lined baking sheet and spread out. Sprinkle cinnamon on top.

Cook carrots for 20 minutes at 400 degrees.

This dish smells like Thanksgiving so it’s definitely a fall vegetable side dish! Does your family like carrots? What’s their favorite way to eat them? I’d love to hear from you, leave your comments below. I’m always looking for new spices and flavors to mix things up.

Disclosure: Some of the links included in this blog post are affiliate links, meaning that, at no additional cost to you, I may earn a commission if you click through the link and make a purchase.

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