Balsamic And Brown Sugar Roasted Carrots Food

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.

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 ROASTED VEGETABLES

Steps:

• Heat oven to 400°F.
• Mix dressing, sugar and thyme until blended.
• Combine vegetables in 13x9-inch pan. Add dressing mixture; toss to coat.
• Bake 40 min. or until vegetables are tender.

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 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.

ROASTED POTATOES, ONIONS, AND CARROTS WITH BROWN SUGAR AND BALSAMIC VINEGAR

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
• Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.

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 ROASTED CARROTS

Steps:

• Preheat oven to 350°F.
• Put vegetables in a 13x9-inch dish.
• Melt 2 T butter in a skillet over medium heat until lightly browned.
• Add sugar, molasses and vinegar.
• Bring to a boil, stirring constantly until it is reduced to 1/2 cup (2 minutes). Pour mixture over carrots and shallots and toss to coat.
• Roast in oven 50 minutes stirring once.
• Remove from oven. Stir in remaining 1 T butter and salt.
• **This can be made ahead of time.
• Just cover and refrigerate.
• Then let stand at room temperature for 1 hour.
• Microwave on HIGH covered for 5-6 minutes stirring once.