Balsamic Baby Carrots Recipes

BALSAMIC ROASTED CARROTS

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.

BALSAMIC ROASTED BABY CARROTS

Steps:

• Preheat oven to 400 degree F.
• Line a rimmed cookie sheet with parchment paper, if you don't have any just spray it liberally with non-stick cooking spray.
• Rinse your carrots and pat dry.
• In a medium sized glass bowl (or large if double batching) place the carrots inside.
• In a small glass bowl add the balsamic vinegar, then slowly add the olive oil while whisking with gusto. Do not use aluminum bowls, it doesn't play well with acidic ingredients. Whisk with gusto until your arm falls off, or your ingredients combine perfectly.
• Now pour the balsamic mix over top off the carrots. Toss the carrots until well coated. Pour them onto the cookie sheet.
• Place in oven and roast them for about 30 to 40 minutes, depending on how crisp or soft you like your carrots, and how thick they are. I did not cut this batch in half since they were not overly thick, but you can do that if you like. I often do. I flip mine halfway through, just so I get that nice caramelized goodness on both sides.
• Remove from oven. Transfer to a bowl. Sprinkle with coarse salt, pepper and parsley.
• Serve with a big old Vitamin A loving smile!

BALSAMIC GLAZED CARROTS

Steps:

• Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

ROASTED BALSAMIC CARROTS

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.

BALSAMIC BUTTER GLAZED BABY CARROTS

Steps:

• Combine carrots and 6 cups water in the dutch oven. Bring to a boil over medium high heat; reduce heat to low and simmer 20 minutes or until crisp tender.
• Drain carrots and keep warm.
• Cook balsamic vinegar in a small saucepan over medium high heat for 4 to 5 minutes or until liquid is reduced by half.
• Stir in brown sugar and butter until smooth.
• Pour vinegar mixture over warm carrots, toss to coat.
• Stir in thyme, tarragon and salt and pepper.
• Serve immediately.

BALSAMIC-ROASTED BABY POTATOES & CARROTS

Steps:

• Line a large rimmed baking sheet with heavy duty foil.
• Combine all ingredients in a large bowl.
• Place on baking dish in a single layer& cover with foil.
• Roast in a preheated 425F oven for 45 minutes, shaking the pan a few times.
• Remove foil& roast, uncovered, for another 30 minutes, stirring occasionally, or until veggies are tender& golden.

HONEY-BALSAMIC ROASTED CARROTS

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.

CARROTS GLAZED WITH BALSAMIC VINEGAR AND BUTTER

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.

ROASTED BABY CARROTS

Steps:

• Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
• Mix all ingredients except carrots in large bowl. Add both bags of carrots; toss to coat. Spread carrots in pan.
• Bake uncovered 35 to 40 minutes, stirring occasionally, until carrots are tender.