BALSAMIC GLAZED ROASTED CARROTS
Carrots are often over-looked as a vegetable, but you won't over-look these balsamic glazed carrots! This delicious side dish has only 5 ingredients and is super easy to prepare.
Provided by Meredith
Categories Side Dishes
Time 45m
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 425°F.
- Combine the melted butter, honey and balsamic vinegar in a medium bowl.
- Slice the carrots on a severe bias into 1-inch thick slices. Add the carrots to the bowl with the balsamic vinegar mixture and toss to coat. Season with salt and freshly ground black pepper. Spread the carrots out, in a single layer, on a baking sheet. Nestle the sprigs of thyme into the carrots and transfer the baking sheet to the oven.
- Roast for 35 to 40 minutes, turning the carrots over halfway through the cooking time. They should be fork tender when fully roasted. Transfer the carrots to a serving dish.
- Add 1 tablespoon of water to the sheet pan to deglaze the pan, scraping the pan with a flat spatula.
- Season to taste with salt and freshly ground black and drizzle the glazing liquid from the pan over the top. Garnish with fresh thyme leaves and serve warm.
Nutrition Facts : Calories 125 kcal, Carbohydrate 22 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 107 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
BALSAMIC OVEN-ROASTED CARROTS
Roasting carrots in the oven brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Serve them straight-up for an easy weeknight side dish or garnish with chopped hazelnuts for holiday meals and dinner parties.
Provided by Marianne Williams
Categories Vegan Thanksgiving Side Dish Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F. Whisk vinegar, maple syrup and 1 tablespoon oil in a small bowl; set aside.
- Combine carrots, salt and the remaining 1 tablespoon oil in a large bowl; toss to coat. Spread in a single layer on a rimmed baking sheet.
- Roast the carrots until starting to brown and almost tender but not completely cooked through, 16 to 18 minutes. Drizzle the balsamic mixture over the carrots, and, using a spatula, toss to coat completely. Continue roasting until the carrots are tender and glazed, about 5 minutes more. Sprinkle with toasted hazelnuts, if desired. Serve immediately.
Nutrition Facts : Calories 129.5 calories, Carbohydrate 15.6 g, Fat 7.3 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 226 mg, Sugar 9.6 g
BALSAMIC CARROTS - THE FIBROMYALGIA COOKBOOK
A side dish from The Fibromyalgia Cookbook. Recipes in it are supposed to help relieve the symptoms of fibromyalgia by avoiding "bad" foods.
Provided by Kats Mom
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice carrots diagonally.
- Place the carrots and water in a large sauce pan, and bring to a boil.
- Cover; reduce heat and simmer for 10 minutes.
- Drain the carrots and return them to the sauce pan.
- In a small bowl, combine the sauce ingredients, stirring well with a wire whisk.
- Add sauce to carrots in the pan.
- Cook over medium heat for 5 minutes, stirring often.
Nutrition Facts : Calories 52.6, Fat 1.3, SaturatedFat 0.2, Sodium 61, Carbohydrate 10.3, Fiber 2.2, Sugar 6.3, Protein 0.8
BALSAMIC ROASTED CARROTS
Tangy and sweet with a great roasted flavor.
Provided by ekc364
Categories Side Dish Vegetables Carrots
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil.
- Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. I use the carrot bag. Pour the carrots into the prepared baking pan.
- Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to over and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.
Nutrition Facts : Calories 109.3 calories, Carbohydrate 11.7 g, Fat 6.9 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 1 g, Sodium 382.1 mg, Sugar 7.5 g
CHARRED CARROTS WITH ORANGE AND BALSAMIC
Ina Garten was one of the people who made roasted whole carrots fashionable for home cooks, back when "The Barefoot Contessa Cookbook" - her first - was published in 1999. Brightening up basic dishes with lemon, orange and vinegar became one of her signatures. She shared this recipe from her book "Modern Comfort Food" with The Times for Thanksgiving 2020.
Provided by Julia Moskin
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position an oven rack 4 inches away from the broiler and heat the broiler.
- Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly 1/2-inch wide.
- Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer.
- Broil the carrots for about 10 minutes, tossing every few minutes, until they are tender and randomly charred. Top the carrots with the orange zest, orange juice and vinegar, sprinkle with some fleur de sel and toss to coat. Taste for seasonings, then serve warm or at room temperature.
ROASTED BALSAMIC CARROTS
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F.
- Spray a 9 x 13 inch baking pan with nonstick cooking spray and spread carrots in an even layer inside.
- Drizzle half of the olive oil and all of the vinegar over the carrots.
- Stir to coat carrots.
- Sprinkle salt and pepper over the carrots and cook for 15 minutes.
- Remove from the oven.
- Stir the carrots and add remaining olive oil then cook for 10-15 more minutes, or until carrots are tender.
Nutrition Facts : Servingsize 1 serving, Calories 268 kcal, Fat 27 g, SaturatedFat 4 g, Cholesterol 0 mg, Sodium 33 mg, Carbohydrate 8 g, Sugar 2 g, Protein 1 mg
BALSAMIC ROASTED CARROTS
Categories Vegetable Roast Vegetarian Quick & Easy Fall Vegan Gourmet
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F.
- Toss carrots with oil and salt in a shallow roasting pan (1 inch deep). Roast carrots in middle of oven, stirring occasionally, until golden and tender, 25 to 30 minutes. Drizzle vinegar over carrots and shake pan a few times. Roast carrots until most of vinegar is evaporated, about 2 minutes more.
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