Sunday, April 1, 2012

Honey Balsamic carrots

I am trying to branch out from only eating corn, green beans and salad as my veggies.  This was a recipe we tried this week with our baked salmon and rice.  It wasn't a total wowza, but wasn't a flop either.  We will definitely be having this again.

1-2 lbs.
2 Tbsp
olive oil
1/4 tsp each
salt & pepper
2 Tbsp
1/4 cup
balsamic vinegar
1 Tbsp

STEP 1: Preheat the oven to 400 degrees. Clean and peel the carrots. Cut the carrots into one-inch sections (cut on a diagonal for more visual appeal).

STEP 2: Cover a baking sheet with foil. Place the carrots on the sheet and drizzle with olive oil and then sprinkle with salt and pepper. Toss the carrots to coat. Place in the oven and roast for 40 minutes, stirring once half way through.

STEP 3: During the last ten minutes of cooking, prepare the balsamic glaze. Combine the balsamic vinegar and honey in a small pot. Simmer the mixture over medium heat for approximately 10 minutes or until thickened. Once thickened, turn off the heat and stir in the butter until melted.

STEP 4: When the carrots come out of the oven, drizzle with the honey balsamic glaze and toss to coat. Serve warm!

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