Balsamic-Roasted Carrots

1

Preheat your oven to 425°F. Trim the tops off the carrots and slice them in half lengthwise.

View More

Arrow

2

Toss the carrots with olive oil, balsamic vinegar, honey, onion powder, salt, and freshly ground black pepper.

View More

Arrow

3

Pour the egg mixture evenly over the bread cubes. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.

View More

Arrow

Full recipe & nutritional info on bakedbree.com