In this simple side dish, carrots are roasted until caramelized, then combined with toasted pine nuts and raisins that have been plumped in white balsamic vinegar. Prepping The Carrots. Season with salt and freshly ground black pepper. Combine carrots, salt and the remaining 1 tablespoon oil in a large bowl; toss to coat. Caramelized vegetables, sweetness from the honey glaze, toasted nuts, … Add … I made this recipe as advised. Your daily values may be higher or lower depending on your calorie needs. Add comma separated list of ingredients to exclude from recipe. Most people won't think twice about serving basic cornbread when is on the table. Add the carrots to the bowl with the balsamic vinegar mixture and toss to coat. We liked it so much that I quadrupled the recipe tonight. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Brush carrots with ⅔ of the glaze. They were good but I think we would prefer adding the balsamic at the table or leaving it out altogether. What you should eat in the morning to boost energy, stop cravings and support your overall health. Add comma separated list of ingredients to include in recipe. So easy! Prepping The Carrots. this link is to an external site that may or may not meet accessibility guidelines. Bake in the preheated oven until tender, about 30 minutes. Combine the melted butter, honey and balsamic vinegar in a medium bowl. Line a 9x13-inch baking pan with aluminum foil. Congrats! Crew Review: We expected these to have a much bolder balsamic flavor, but the carrots were pretty mild! About an inch (2.5 cm) is just about right. Spread in a … Serve them straight-up for an easy weeknight side dish or garnish with chopped hazelnuts for holiday meals and dinner parties. My husband loved these. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Tangy and sweet with a great roasted flavor. Very nice! Preheat oven to 400°. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. this link is to an external site that may or may not meet accessibility guidelines. I also threw in some broccoli florets just because I had them. I made it as-written last night for my son and myself. Roast the carrots until starting to brown and almost tender but not completely cooked through, 16 to 18 minutes. Roast carrots in middle of oven, stirring occasionally, until golden and tender, 25 to 30 minutes. The balsamic seemed to diminish the carrot flavor without adding enough flavor itself. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. 109 calories; protein 0.8g 2% DV; carbohydrates 11.7g 4% DV; fat 6.9g 11% DV; cholesterol 0mg; sodium 382.1mg 15% DV. Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. https://www.allrecipes.com/recipe/57348/balsamic-glazed-carrots Try these Balsamic Roasted Carrots for a budget-friendly, flavorful veggie that goes with almost any main dish! I don't use quite the amount of balsamic as called for. An easy way to mix up roasted veggies! Info. This dish will go with practicall This was a great carrot recipe - I used whole carrots, chopped into pieces (into three lengthwise, and each into quarter lengths), and roasted them for much less time than indicated. When serving I just drizzled them with a little balsamic. Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. These honey roasted carrots with balsamic, walnuts, and thyme make a good thing even better. I found that I don't need to roast the carrots as long as it says. Line a rimmed cookie sheet with parchment paper, if you don't have any just spray it liberally with … If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. About an inch (2.5 cm) is just about right. I love the flavors here - I had never thought to do balsamic on my carrots! I used whole carrots and sliced them into thick rounds tossed in EVOO sprinkled with kosher sea salt and roasted at 425 for 30 minutes. Yum! EatingWell may receive compensation for some links to products and services on this website. I use the carrot bag. Information is not currently available for this nutrient. Everything was great until the balsamic vinegar went on and it just drowned the flavor of the carrots. They were better without the balsamic vinegar in my opinion. Too thin and they’ll burn at such a high temperature and the same is basically true for cutting too thick–although they’d be “roasted” on the outside but underdone on the inside. Info. Roast for 15 minutes. Sliced or slivered almonds are good stand-ins for the pine nuts. Too thin and they’ll burn at such a high temperature and the same is basically true for cutting too thick–although they’d be “roasted” on the outside but underdone on the inside. Place prepped carrots on a rimmed baking sheet and set aside. Sprinkle with toasted hazelnuts, if desired. Great recipe but next time I might add some fresh thyme or something like that to make the flavor a little more complex. I kept the balsamic vinegar off of one half of the pan just to compare it to the carrots that were merely seasoned with the first three ingredients. Learn how to ace hot chocolate charcuterie boards! Pour the … Continue roasting until the carrots are tender and glazed, about 5 minutes more. It wasn't what we were expecting but it was okay. Pour the carrots into the prepared baking pan. I use the carrot bag. Serve hot. Drizzle the balsamic mixture over the carrots, and, using a spatula, toss to coat completely. I use regular carrots peeled and cut to relatively the size of baby carrots. 130 calories; protein 1.1g 2% DV; carbohydrates 15.6g 5% DV; dietary fiber 3.2g 13% DV; sugars 9.6g; fat 7.3g 11% DV; saturated fat 1g 5% DV; vitamin a iu 18944.3IU 379% DV; vitamin c 6.7mg 11% DV; folate 21.5mcg 5% DV; calcium 44.8mg 5% DV; iron 0.4mg 2% DV; magnesium 15.6mg 6% DV; potassium 382.5mg 11% DV; sodium 226mg 9% DV; thiamin 0.1mg 8% DV; added sugar 3g. We also cut the carrots into smaller pieces than the recipe instructs to make them easier to eat. I just give the carrots a good sprinkling mix it up and roast 5 more minutes or so. Roasting carrots brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Allrecipes is part of the Meredith Food Group. In a small bowl combine balsamic vinegar, olive oil, honey, garlic, salt, and pepper; whisk until thoroughly incorporated. Spread in a single layer on a rimmed baking sheet. Offers may be subject to change without notice. In a large bowl, combine vinegar, oil, syrup, and red pepper flakes. This recipe, the one I'm serving this year, is so easy. Slice the carrots on a severe bias into 1-inch thick slices. Use of this site constitutes acceptance of our, Trader Joe’s Just Spilled Details About 9 Products Coming to Stores This Holiday Season, Hot Cocoa “Charcuterie” Boards Are Our Favorite New Holiday Trend, Nutrition Amount is based on available nutrient data. They were in the oven at 425 degrees for 10 minutes, I added the balsamic and let cook 4 minutes more. We also cut the carrots into smaller pieces than the recipe instructs to make them easier to eat. You saved Balsamic Roasted Carrots to your. When preparing these roasted balsamic glazed carrots, make sure not to cut them too thick. I didn't follow the proportions exactly. Serve immediately. All Right Reserved. 1 pound carrots, preferably multicolored, cut into 2-inch pieces, 2 tablespoons chopped toasted hazelnuts (Optional), © 2020 EatingWell.com is part of the Allrecipes Food Group. I also needed the entire 40 mins for the carrots and they still could have stood to come out softer but they were starting to look wilted. Crew Review: We expected these to have a much bolder balsamic flavor, but the carrots were pretty mild! And you can set it up ahead -- peel and cut the carrots 2-3 days before you have to cook them, and store them in a plastic bag in the fridge. Carrots are always on my menu for Rosh Hashanah dinner. Try these Balsamic Roasted Carrots for a budget-friendly, flavorful veggie that goes with almost any main dish! Obviously, these balsamic glazed roasted carrots are a side dish, and every side dish needs a main and perhaps another side dish or two. Preheat oven to 400 degrees F. Whisk vinegar, maple syrup and 1 tablespoon oil in a small bowl; set aside. If you can find rainbow carrots, they make for a colorful presentation. Return to over and bake until the liquid is absorbed, 5 to 10 minutes. Swiss and salami have had their day. Nutrient information is not available for all ingredients. Loved this recipe! This is my new favorite way to cook carrots. Sprinkled 1/4 tsp of Cumin along with the balsamic vinegar. Thanks for sharing! These carrots would go very well with a roast turkey or a baked ham and nice side dishes to compliment would be this asparagus with crispy Parmesan breadcrumbs or some good Cheddar garlic smashed potatoes. I had some very small whole carrots (wide as a baby but about 5 inches long) We did them on the top grill rack in foil for about an hour at 350-375. Percent Daily Values are based on a 2,000 calorie diet. Combine carrots, salt and the remaining 1 tablespoon oil in a large bowl; toss to coat. Basic roasted carrots are a favorite of mine, but I thought I improve them, and I did! 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