HONEY BALSAMIC GLAZED CARROTS
Honey Balsamic Glazed Carrots are a simple but delicious side dish that is easy enough for busy weeknights, but fancy enough for company!
Provided by Beth - Budget Bytes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400ºF. Wash and/or peel the carrots, then cut them into one-inch pieces.
- Place the carrots on a parchment lined baking sheet and drizzle with 1 Tbsp olive oil. Add ¼ salt, ¼ tsp pepper, and toss the carrots until coated. Transfer the carrots to the oven and roast for 30 minutes, stirring once half-way through.
- While the carrots are roasting, prepare the honey balsamic glaze. Add the honey and balsamic vinegar to a small sauce pot and stir to combine. Simmer the glaze over medium-low heat for about 10 minutes, or until it has reduced and thickened slightly. Remove the pot from the heat, then add the butter. Stir until the butter has melted into the glaze. Set the glaze aside.
- When the carrots are finished roasting, drizzle the honey balsamic glaze over top and toss to coat. Serve warm!
Nutrition Facts : ServingSize 1 Serving, Calories 193.5 kcal, Carbohydrate 32.93 g, Protein 2.23 g, Fat 6.28 g, Fiber 2.95 g, Sodium 238.83 mg
ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE
Beets and carrots roasted in the oven, then simmered in an easy glaze and served.
Provided by Jen
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 1h55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
- Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
- Peel and chop beets into 1-inch pieces.
- Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 29.9 g, Fat 3.8 g, Fiber 5.7 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 151.5 mg, Sugar 21.6 g
SIMPLE HONEY GLAZED CARROTS
Make and share this Simple Honey Glazed Carrots recipe from Food.com.
Provided by AshleyP
Categories Vegetable
Time 30m
Yield 2 pounds carrots, 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.
- In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.
HONEY BALSAMIC CARROTS
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
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
BALSAMIC VINEGAR & HONEY MARINATED CARROTS
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
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 AND BALSAMIC OVEN-ROASTED CARROTS AND PARSNIPS
Make and share this Honey and Balsamic Oven-Roasted Carrots and Parsnips recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 400 degrees.
- Line a baking sheet with foil.
- Place the veggies in a large glass bowl and drizzle with olive oil.
- Season generously with salt and pepper; toss well to combine.
- Spread the veggies on a baking sheet.
- Bake the veggies for about 20 minutes.
- Remove and toss the veggies, then return to oven for about 15 minutes longer or until tender.
- Melt the butter in a small saucepan, then stir/whisk in honey and balsamic vinegar.
- Drizzle the honey glaze over the veggies.
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