Balsamic Brown Sugar Carrots Recipes

ROASTED BALSAMIC AND BROWN SUGAR CARROTS

Steps:

• Preheat oven to 425 degrees.
• Cut each carrot into three pieces and then cut each piece in half so there is a flat side. Lay carrots, flat side down in a metal baking sheet with sides.
• In a small bowl whisk together balsamic vinegar, olive oil, and brown sugar. Start with 1 tbsp. brown sugar and if you prefer sweeter carrots, add more to taste.
• Pour vinegar mixture over the carrots and gently tip the pan side to side so that the mixture gets under the carrots. Sprinkle with salt and pepper and then roast for 15-20 minutes or until balsamic mixture has thickened and carrots are a deep golden brown and tender. Garnish with some parsley.
• Serve immediately.

BALSAMIC AND BROWN SUGAR ROASTED CARROTS

Steps:

• Heat the oven to 180/gas mark 4.
• Cook the carrots in boiling water for 10-15 minutes until they are starting to soften, but still have some bite. Drain and pat dry.
• Spread the carrots out in a roasting tin. Drizzle with the oil and vinegar, then sprinkle with sugar. Season well with sea salt and black pepper, then roast for about 45 minutes, turning occasionally until the sugar has caramelised and the carrots are soft and tender.

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.

BALSAMIC BROWN SUGAR CARROTS

Steps:

• Heat olive oil in a skillet over medium-low heat. Add carrots to the skillet and season with grill seasoning; cook and stir until lightly golden, 8 to 10 minutes. Carefully pour balsamic dressing over carrots; cook and stir until dressing is slightly reduced, about 3 minutes. Add brown sugar to carrots and cook until dissolved, about 2 minutes.

BROWN SUGAR-GLAZED CARROTS

Steps:

• Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
• While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
• Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

BALSAMIC & BROWN SUGAR ROASTED CARROTS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Cook carrots in boiling water for 10-15 mins, until they are starting to soften, but still have some bite. Drain and pat dry.
• Spread the carrots out in a roasting tin, drizzle with the oil and vinegar, then sprinkle over the sugar. Season well with sea salt and black pepper, then roast for about 45 mins, turning occasionally, until the sugar has caramelised and the carrots are soft and tender.

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.