Balsamic Vinegar Honey Marinated Carrots Recipes

CARROTS GLAZED WITH BALSAMIC VINEGAR AND BUTTER

Carrots Glazed with Balsamic Vinegar and Butter image

Categories Vegetable Side Vinegar Carrot Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 5

Ingredients

1/2 cup (1 stick) butter
3 1/2 pounds peeled baby carrots or regular carrots, peeled, cut into 2-inch pieces, halved lengthwise
6 tablespoons sugar
1/3 cup balsamic vinegar
1/4 cup chopped fresh chives

Steps:

Melt butter in heavy large pot over medium heat. Add carrots and sauté 5 minutes. Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes. Stir in sugar and vinegar. Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer. Season to taste with salt and pepper. Add chives and toss to blend. Transfer to bowl and serve.

HONEY-BALSAMIC ROASTED CARROTS

Honey-Balsamic Roasted Carrots image

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

Ingredients

2 tablespoons butter, melted
2 tablespoons honey
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bag (2 lb) fresh carrots, peeled and quartered lengthwise
2 tablespoons chopped fresh Italian (flat-leaf) parsley

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 VINEGAR & HONEY MARINATED CARROTS

Balsamic Vinegar & Honey Marinated Carrots image

Make and share this Balsamic Vinegar & Honey Marinated Carrots recipe from Food.com.

Provided by peachez

Categories Lunch/Snacks

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

6 -8 carrots, peeled, and cut on the diagonal into ovals
3/4 cup balsamic vinegar
2 tablespoons honey, to taste
red pepper flakes, to taste

Steps:

Steam carrot ovals till al dente.
In a medium glass mixing bowl, mix vinegar, honey,and red pepper flakes, adjust amounts to taste. Toss in carrots to coat.
Refrigerate for at least 1 hour. Drain and serve.

Nutrition Facts : Calories 74.3, Fat 0.1, Sodium 49.7, Carbohydrate 17, Fiber 1.7, Sugar 13.4, Protein 0.7

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