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
HONEY-BALSAMIC ROASTED CARROTS
Roasting enhances carrots' natural sweetness, and a bit of balsamic vinegar brings the right amount of zippy tartness to this easy, attractive dish. Bonus: It's a vegetarian-friendly side dish that everyone will love.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
- In small bowl, mix melted butter, honey, 1 tablespoon of vinegar, the salt and pepper until blended. Add carrots to pan. Top with butter mixture; toss to coat.
- Roast uncovered 15 minutes, then stir. Roast 13 to 18 minutes longer or until carrots are tender and browned. Drizzle with remaining 1 tablespoon vinegar; stir carrots in pan. Immediately remove carrots from pan. Top with parsley.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 10 g, TransFat 0 g
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.
BALSAMIC ROASTED CARROTS
What I love about this dish is how versatile it is. It goes well with a fancy main dish or it can be served up with some grilled chicken drumsticks. it also comes from Bon Appetit magazine. I hope you enjoy it.
Provided by tornadoes three
Categories Low Protein
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 79.9, Fat 3.6, SaturatedFat 0.5, Sodium 152, Carbohydrate 11.6, Fiber 3.2, Sugar 6, Protein 1.1
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