4 Serves
60 Mins
Preheat your oven to 200°C.
In a large mixing bowl, toss the carrots and apples with olive oil, fresh rosemary, salt, and pepper until evenly coated.
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Vitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
26 µg / 400 µgCalcium
54 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
55 mg / 1,250 mgPotassium
544 mg / 4,700 mgSodium
111 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
7 g / 28 gSugar
29 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Transfer the mixture to a roasting dish and pour the apple cider over the top.
Cover the dish with aluminum foil and roast in the oven for 15 minutes.
Remove the foil, drizzle the honey over the carrots and apples, and continue to roast uncovered for 30 minutes until the carrots are tender and the liquid has reduced to a glaze.
25
g95
g20
g
Yemeni
