As always, a simple and humble vegetable can completes your plate and make your table look like a magazine cover! It's all about how you cook the food and least but not last how you serve it. It may sound much but it really does inspire those at the table whether or not they like vegetables, to say the least. If you're lucky, they might try it and if you're blessed they will eat it too 🙂
Nothing worse than over cooked vegetables although no one is really doing that anymore I don't think. Anyway, if you are then stop right now with the overcooked vegetables, it tastes awful and probably has no nutrients left in them.
In this balsamic glazed carrots recipe I will show you how to cook your carrots to the tooth as they say in Italian "al dente" so I always cook my vegetables like I cook my pasta al dente just a lot less water!
BALSAMIC GLAZED CARROTS
Tender to the tooth carrots, roasted in butter and seasoning with a glaze of homemade balsamic reduction, served with fresh rosemary on the side and a sprinkle of cheese bits.
You can also simply roast your carrots with butter and seasoning, take them out the oven and serve but that's not what we're doing here today. We are serving balsamic carrots, just for something different:)
TOPPINGS FOR ROASTED CARROTS
Carrots like any other vegetable don't need any topping but that doesn't mean that you cannot add one or two?! Serve them straight out the oven or tweak them up. This balsamic glaze will take your carrots from regular to a show stopper plate on your table!
- balsamic vinegar
- balsamic glaze
- fresh herbs
THE RIGHT WAY TO PREPARE YOUR CARROTS
If you are roasting then just remember that they need to be well coated in either butter or oil to cook tender without drying out or burning.
You can also cook them in very shallow water first to tenderize them before putting them in the oven. This method shortens the time they spend in the oven.
If you are cooking your carrots stove top then generally it's about 8 to 10 minutes obviously depending on the size so that's an approximate.
Recipes like this one, are there for creativity, to make something special, different, to bring to the table. You can see from the images above that the carrots were ready and could be served in all three images. The rest is optional 'fluff' so if you decide to go ahead and make this recipe, then let me say this, the fluff is so flippen worth it!
Widget not in any sidebars
- Homemade Balsamic Glaze
- Porchetta Recipe – Crispy Slow Roast
- Roast Chicken and Vegetable Roast, Juicy Tender and Delicious
- The Best Oven Roasted Figs
- Crunchy Crispy Roast Potatoes With Bacon and Peas
Balsamic Glazed Carrots
- ¼ cup balsamic glaze
- 200 grams rainbow carrots
- 2 tbsps butter
- 1 tablespoon olive oil
- salt to taste
- cinnamon to taste
- 2 tbsps honey
- Preheat the oven to 180 C.
- Place a sheet of baking paper on an oven tray (less clean up)
- In a small bowl mix the melted butter and honey, set aside.
- Rinse and dry the carrots, cut in half and lay on the oven tray.
- Sprinkle with salt and cinnamon and place a small bits of butter in-between the carrots. Bake on 180 C for about 35 minutes until tender but not overcooked. Remove and let them cool down as they finish cooking in the tray. Pour the melted butter and honey mix over the warm carrots. You can also add a sprinkle of cinnamon (optional).
- Carrots can be served as is with some melted butter over them and fresh thyme.
Serve with a homemade balsamic glaze.
- Pour very little glaze over the carrots and the back of a spoon gently spread trying to get it on most of the carrots.Return to the oven for 5 minutes. Allow them to cool and when ready to serve drizzle more balsamic glaze over them.