Ingredients
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500
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2
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2
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2
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-
-
-
-
-
-
-
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-
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Directions
Balsamic and Brown Sugar Roasted Carrots, A delicious variation for roasting carrots Perfect as an accompaniment to a roast or a casserole , Made it for Thanksgiving covered dish used mixed color carrots and peeled and sliced lengthwise and then into 1-inch segments I cooked the carrots first in the instapot for 3 minutes on high pressure using a steamer basked with 1 cup of water Pressure cooking preserved nutrients, flavor and brightened the colors over boiling them Then I roasted 40 minutes Next time I will back the roast time down to 30ish used a squeeze bottle to mix and sprinkle the oil, vinegar, brown sugar Then I sprinkled with sea salt, black fresh ground pepper and Penzy’s Bavarian blend seasoning mix before roasting It was delicious! None left at the end of the dinner used 3 lbs and tripled everything for 17 people , Sounds great but I don’t have a gas stove or baby carrots I’m going to just cut my reg sized carrots cut into 2 quart s
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Steps
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1
Done
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Heat the Oven to 180/Gas Mark 4. |
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2
Done
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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. |
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3
Done
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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. |
