Oven Roasted Balsamic Carrots Food

BALSAMIC ROASTED CARROTS

Steps:

• Toss carrots with oil and salt in a shallow roasting pan (1 inch deep).
• Roast carrots in middle of oven, stirring occasionally, until golden and tender, 25 to 30 minutes.
• Drizzle vinegar over carrots and shake pan a few times.
• Roast carrots until most of vinegar is evaporated, about 2 minutes more.

BALSAMIC OVEN-ROASTED CARROTS

Steps:

• Preheat oven to 400 degrees F. Whisk vinegar, maple syrup and 1 tablespoon oil in a small bowl; set aside.
• Combine carrots, salt and the remaining 1 tablespoon oil in a large bowl; toss to coat. Spread in a single layer on a rimmed baking sheet.
• Roast the carrots until starting to brown and almost tender but not completely cooked through, 16 to 18 minutes. Drizzle the balsamic mixture over the carrots, and, using a spatula, toss to coat completely. Continue roasting until the carrots are tender and glazed, about 5 minutes more. Sprinkle with toasted hazelnuts, if desired. Serve immediately.

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.

OVEN ROASTED BALSAMIC CARROTS

Steps:

• Preheat oven to 425 degrees. Coat a baking pan with cooking spray.
• Spread carrots out over the pan. Drizzle olive oil over them. Toss with hands to coat. Spread out again over pan. Sprinkle with a little salt and pepper.
• Bake in oven until tender, about 20 minutes. Sprinkle balsamic vinegar over the carrots; shake the pan to coat evenly. Return to oven and bake until the liquid is absorbed about 8 minutes. Serve hot.

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.

HONEY-BALSAMIC ROASTED CARROTS

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.

BALSAMIC-ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
• Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
• Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

BALSAMIC ROASTED CARROTS

Steps:

• Preheat oven to 425°F.
• Toss carrots with oil and salt in a shallow roasting pan (1 inch deep). Roast carrots in middle of oven, stirring occasionally, until golden and tender, 25 to 30 minutes. Drizzle vinegar over carrots and shake pan a few times. Roast carrots until most of vinegar is evaporated, about 2 minutes more.

ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees F.
• If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
• Toss the carrots with minced dill or parsley, season to taste, and serve.

HONEY AND BALSAMIC OVEN-ROASTED CARROTS AND PARSNIPS

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.

OVEN-ROASTED CARROTS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss carrots with olive oil and Italian seasoning in a bowl and spread out on a rimmed baking sheet.
• Roast in the preheated oven for 15 minutes. Sprinkle pecans and panko on top and continue roasting until golden, about 5 minutes more. Serve immediately.

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.