http://www.recipefuel.com

Home
Main Dish
Balsamic And Brown Sugar Roasted Carrots

Start Reading Mode

min

0 0

Share
0 Views
Like 0

Ingredients

Adjust Servings:

	500 g baby carrots, peeled and halved lengthways
	2 tablespoons olive oil
	2 tablespoons balsamic vinegar
	2 teaspoons light muscovado sugar

Nutritional information

119.2

Calories

62 g

Calories From Fat

6.9 g

Total Fat

1 g

Saturated Fat

0 mg

Cholesterol

100.1 mg

Sodium

13.9 g

Carbs

3.6 g

Dietary Fiber

9.4 g

Sugars

0.8 g

Protein

142 g

Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Balsamic And Brown Sugar Roasted Carrots

Name: Balsamic And Brown Sugar Roasted Carrots
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: : 500; : 2; : 2; : 2

Features:

Cuisine:

American

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.

90 min
Serves 4
Easy

Ingredients

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

Discover ground-breaking new supplements! SHOP & SAVE

Steps

1 Done	Heat the Oven to 180/Gas Mark 4.
2 Done	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.
3 Done	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.