Balsamicvinegarhoneymarinatedcarrots Recipes

HONEY BALSAMIC CARROTS

Honey Balsamic Carrots image

Honey Balsamic Carrots - oven-roasted carrots with honey balsamic glaze. The easiest and best balsamic carrots recipe ever.

Provided by Rasa Malaysia

Time 35m

Number Of Ingredients 8

Ingredients

12 oz. (340 g) baby carrots
2 tablespoons butter melted
2 cloves garlic
1 pinch salt
Ground black pepper
1 1/2 tablespoons honey
1 tablespoon balsamic vinegar
Chopped parsley

Steps:

Preheat the oven to 400°F (207°C).
Combine the carrots with butter, garlic, salt, pepper, honey and balsamic vinegar. Stir to combine well.
Roast the carrots in a oven-safe skillet or cast-iron pan (you may also arrange the carrots on a baking sheet lined with parchment paper) for 30 minutes or until they become tender. Top with chopped parsley and serve immediately.

Nutrition Facts : Calories 146 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 8 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 3 people, Sodium 170 milligrams sodium, Sugar 15 grams sugar

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.

BALSAMIC ROASTED CARROTS

Balsamic Roasted Carrots image

Tangy and sweet with a great roasted flavor.

Provided by ekc364

Categories Side Dish Vegetables Carrots

Time 40m

Yield 2

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounce) package baby carrots
2 tablespoons balsamic vinegar

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.

Nutrition Facts : Calories 109.3 calories, Carbohydrate 11.7 g, Fat 6.9 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 1 g, Sodium 382.1 mg, Sugar 7.5 g

BALSAMIC GLAZED CARROTS

Balsamic Glazed Carrots image

Carrots are sauteed in olive oil, and then briefly tossed with balsamic vinegar and brown sugar in this deceptively simple side dish.

Provided by HARRY WETZEL

Categories Side Dish Vegetables Carrots Glazed Carrot Recipes

Time 15m

Yield 4

Number Of Ingredients 4

Ingredients

3 cups baby carrots
1 tablespoon olive oil
1 ½ tablespoons balsamic vinegar
1 tablespoon brown sugar

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.

Nutrition Facts : Calories 81.6 calories, Carbohydrate 12.5 g, Fat 3.5 g, Fiber 2.9 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 80.8 mg, Sugar 8.9 g

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

HONEY BALSAMIC CARROTS

Honey Balsamic Carrots image

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

Provided by WaterMelon

Categories Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon balsamic vinegar
1/2 tablespoon honey
1/4 cup chicken stock
1 -2 teaspoon olive oil
1 garlic clove
1 medium carrot, sliced into rounds
fresh ground black pepper

Steps:

Mix vinegar, honey, and chicken stock in a small bowl.
Heat oil in a skillet; once hot, saute garlic until fragrant (30sec - 1 min).
Add carrots and saute for 2-3 minutes.
Stir in the vinegar mixture and let carrots cook in the sauce for a few minutes until it has reduced to a slightly sticky glaze.
Sprinkle with black pepper before serving.

Nutrition Facts : Calories 61.4, Fat 2.7, SaturatedFat 0.4, Cholesterol 0.9, Sodium 64.5, Carbohydrate 8.8, Fiber 0.9, Sugar 6.2, Protein 1.1

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