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Balsalmic Glazed Carrots

December 28, 2014

At Thanksgiving this year we had the luxury of spending it with some friends at their awesome London home. One of the great items on the menu was some glazed carrots. I hunted through a few recipes and found this one. I’ll admit our host recipe was better, but this one was a good stand-in.

Glazed Carrots

Difficulty: Easy
Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min
Yield: 3-4 servings
Taste: Good


1 pounds small carrots, tops removed, peeled if desired
2 tbs olive oil
2 tbs balsamic vinegar (good quality)
Dash of coarse salt
Dried or fresh parsley


1) Preheat oven to 400 degree F.

2) Line a rimmed cookie sheet with parchment paper (this prevents cleaning a very crusted pan afterwards), if you don’t have any just spray it liberally with non-stick cooking spray.

3) Rinse your carrots and pat dry.

4) In a medium sized glass bowl place the carrots inside.

5) 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 until all your ingredients combine perfectly.

6) Pour the balsamic mix over top off the carrots. Toss the carrots until well coated. Pour them onto the cookie sheet.

7) 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. Flip carrots halfway through, so they get caramelized on both sides.

8) Remove from oven. Transfer to a bowl. Sprinkle with coarse salt, and parsley.

Christmas Dinner

Source: Cravings of a lunatic


From → Side Dish

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