Balsamic Glazed Carrots Recipes

BALSAMIC GLAZED ROASTED CARROTS

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.

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.

MAPLE-GLAZED BALSAMIC CARROTS

Steps:

• In a skillet add the carrots, broth, maple syrup, butter, salt and pepper.
• Over medium-high heat, bring the mixture to a boil.
• Cover and cook 3 minutes; cook for 5 minutes if you want a soft, candied-style carrot.
• Increase the heat to high; uncover the skillet and cook 5-6 minutes, stirring frequently, or until the carrots are just tender and the liquid has been reduced to 2 tablespoons.
• Add in the vinegar and stir/sauté 1-2 minutes or until the liquid is reduced to a glaze.
• Serve while hot.

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 parsley or cilantro and toss to blend.
• Transfer to bowl and serve.