BALSAMIC & BROWN SUGAR ROASTED CARROTS
Bring out the sweetness of carrots with this new side dish, great with casseroles or a roast
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 1h10m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 107 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13.5 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.58 milligram of sodium
BALSAMIC ROASTED VEGETABLES
Combine Brussels sprouts, carrots and onions with a vinaigrette for Balsamic Roasted Vegetables. Balsamic Roasted Vegetables are even better as leftovers!
Provided by My Food and Family
Categories Home
Time 1h
Yield 10 servings, 1/2 cup each
Number Of Ingredients 6
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.
Nutrition Facts : Calories 60, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
BALSAMIC AND BROWN SUGAR ROASTED CARROTS
Make and share this Balsamic and Brown Sugar Roasted Carrots recipe from Food.com.
Provided by Noo8820
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
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.
CARROTS GLAZED WITH BALSAMIC VINEGAR AND BUTTER
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
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 BROWN SUGAR CARROTS
Yum.
Provided by Anna
Categories Side Dish Vegetables Carrots
Time 25m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 9.6 g, Fat 11.4 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 240.4 mg, Sugar 5 g
BALSAMIC GLAZED CARROTS
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
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
BALSAMIC BUTTER GLAZED BABY CARROTS
Make and share this Balsamic Butter Glazed Baby Carrots recipe from Food.com.
Provided by Cheri Lee
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine carrots and 6 cups water in the dutch oven. Bring to a boil over medium high heat; reduce heat to low and simmer 20 minutes or until crisp tender.
- Drain carrots and keep warm.
- Cook balsamic vinegar in a small saucepan over medium high heat for 4 to 5 minutes or until liquid is reduced by half.
- Stir in brown sugar and butter until smooth.
- Pour vinegar mixture over warm carrots, toss to coat.
- Stir in thyme, tarragon and salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 219.6, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 389, Carbohydrate 27.2, Fiber 6.7, Sugar 18.4, Protein 1.8
ROASTED BALSAMIC AND BROWN SUGAR CARROTS
These Roasted Balsamic and Brown Sugar Carrots are a delicious side dish recipe for Easter or a weeknight dinner. With minimal ingredients and prep time, this beautiful side dish will be a great addition to your table!
Provided by Amanda @ Old House to New Home
Categories Side Dish
Time 35m
Number Of Ingredients 7
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.
GLAZED CARROTS
Bring some excitement to dinnertime with Glazed Carrots! These tasty Glazed Carrots are dressed up with balsamic, brown sugar, butter and parsley.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Cook carrots in boiling water in large saucepan on medium heat 4 to 6 min. or until crisp-tender. Meanwhile, cook dressing, sugar and butter in small saucepan on low heat 3 to 5 min. or until thickened, stirring occasionally.
- Drain carrots; return to saucepan. Add sauce; stir. Cook 2 to 3 min. or until carrots are heated through and evenly coated with sauce.
- Sprinkle with parsley.
Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
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