These balsamic glazed carrots will become a regular at my house. I tried them for the first time this past week, and they are a keeper. Let me tell you one thing about the recipe: when it says to simmer until syrupy and then drizzle over the carrots, then serve immediately, that’s what you want to do.
Don’t let the glaze sit in a kettle all by its lonesome, even if you turn the burner off. You will end up making more glaze. Not only that, you’ll spend some time cleaning out the hard-candy mixture you have left in your kettle. Guess, just guess how I know! 🙂
I found this recipe in Daughters of Promise magazine, and am printing it with permission. Credit for the recipe goes to Mallory Lanz. It beats the usual idea of just cooking some carrots (and adding salt and pepper) and serving them to your family because they’re good for your eyes.
The Recipe How To
The recipe calls for baking the carrots in a 400-degree oven until tender, and roasting the carrots in the oven is the best way to go. I confess that I zapped mine in the microwave for a few minutes to soften them well, and then put them in the oven. That’s because my hubby showed up for dinner an hour earlier than what he had said he would, and I wanted to speed things up a little. I do not recommend doing the carrots in the microwave for the entire baking time, because you will miss that roasted flavor.
If your carrots are really thick, you can cut them into smaller sections to speed up the baking time. The recipe also suggests baking them on a baking sheet. I baked and served the carrots in an oven-ware stoneware dish (less dishes to wash, me thinks). To make life easier, put the carrots on the tray or pan you will be baking them in, then sprinkle olive oil and your seasonings on top; stir until the carrots are coated, and you are ready to roll.
Here is the recipe.
Balsamic Glazed Carrots
- 2 lbs. carrots peeled and trimmed
- 2 Tbsp. olive oil
- Salt and Pepper
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- Line a baking sheet with parchment paper (optional)
- Toss carrots with olive oil and salt and pepper
- Roast at 400 for 30-45 minutes or until carrots are tender
- Glaze: Combine honey and balsamic vinegar in a small saucepan
- Simmer over medium heat until syrupy
- Drizzle balsamic glaze over roasted carrots
- Serve immediately