Presenter:  Becky

Introduction:

I am always looking for quick and easy side dishes to go with a variety of meats.  I was never a fan of cooked carrots growing up, but roasted with a sweet glaze to tender crisp, and these have been come a quick family favorite.  Even my picky 2 year old will eat a few!

Resources:

Procurements:

  • 1 lb. baby carrots
  • 1/2 c. aged balsamic vinegar
  • 1/4 c. extra virgin olive oil
  • 2 T. honey
  • 1 t. salt
  • 1/2 t. pepper

Operating Procedures:

Preheat oven to 425 degrees and grease a baking sheet with sides.

On the stovetop, begin by filling a sauté pan with about an inch water and put in the steaming colander.  Bring the pan to a slow rolling boil and add in the carrots.  Steam with the lid on for about 7-8 minutes, or until the carrots still have a bite to them, but have begun to soften.

While the carrots steam, make the vinaigrette.  Add the balsamic vinegar, olive oil, honey, S & P to a bowl and mix together until emulsified. 

When the carrots are done steaming, remove them and add them to the vinaigrette.  Mix to coat and move the carrots, using a slotted spoon, to the prepared baking sheet. Reserve the remaining vinaigrette.

Roast the carrots for 10 minutes.  Then, spoon more of the vinaigrette over the carrots and mix.  Return to the oven for an additional 10 minutes.

Remove from oven and enjoy!

 Proposals:

Serve carrots with any grilled meat.  They are delicious!

Closing Remarks:

This marinade can be used on other veggies as well, or even as a basic balsamic vinaigrette for salads.

 

Balsamic Honey Roasted Carrots
A deliciously sweet and tangy roasted carrot side dish.
Write a review
Print
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 lb. baby carrots
  2. 1/2 c. aged balsamic vinegar
  3. 1/4 c. extra virgin olive oil
  4. 2 T. honey
  5. 1 t. salt
  6. 1/2 t. pepper
Instructions
  1. Preheat oven to 425 degrees and grease a baking sheet with sides.
  2. On the stovetop, begin by filling a sauté pan with about an inch water and put in the steaming colander. Bring the pan to a slow rolling boil and add in the carrots. Steam with the lid on for about 7-8 minutes, or until the carrots still have a bite to them, but have begun to soften.
  3. While the carrots steam, make the vinaigrette. Add the balsamic vinegar, olive oil, honey, S & P to a bowl and mix together until emulsified.
  4. When the carrots are done steaming, remove them and add them to the vinaigrette. Mix to coat. Reserve the remaining vinaigrette.
  5. Move the carrots, using a slotted spoon, to the prepared baking sheet. Roast the carrots for 10 minutes. Then, spoon more of the vinaigrette over the carrots and mix. Return to the oven for an additional 10 minutes.
Notes
  1. This marinade can be used on other veggies as well, or even as a basic balsamic vinaigrette for salads.
Five to Nine Creations http://www.fivetoninecreations.com/
Facebooktwitterpinterestmail