Balsamic and Brown Sugar Roasted Carrots

Submitted by Noo8820

"A delicious variation for roasting carrots. Perfect as an accompaniment to a roast or a casserole."

 

• Ready In: 1hr 10mins
• Ingredients: 4
• Serves: 4

ingredients

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

directions

1. Heat the oven to 180/gas mark 4.
2. 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. 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.

Reviews

[Debbwl]

Delicious! These are so tender with a wonderful subtle balsamic flavor. Would not change a thing. Made using 1 lb. pack of fresh peeled baby carrots and baked at 375*F. Put these in our favorites book. Thanks for the post.

 

[momaphet]

Yum! I cut this down to a small serving ( one large carrot cut into sticks) and added a couple of slices of onion. To reduce cooking time I splashed them with olive oil then microwaved for a couple of minutes. I put them on foil and added the rest of the ingredients then roasted for 10 minutes at 450 degrees. They came out perfectly cooked, my only regret was making just a single serving. Made for PRMRT.

 

[CHEF GRPA]

Muscovado, however, is unrefined and the "raw" of all cane sugar products. So I have to use brown sugar. Muscovado is UNREFINED brown sugar and has a strong molasses taste. It's in a natural state. "Barbados sugar", will work here too. It's well worth that little bit of effort. I will do this for Thanksgiving for a side! Doubled the recipe, love tham! Thank you!....Happy Cooking to y'all!....PRMR 2013.....Grpa

 

[Maria K T.]

Made it for Thanksgiving covered dish. I 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. I 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. I used 3 lbs and tripled everything for 17 people.

 

[Kasha]

Takes a long time to make but easy. Quantity of balsamic vinegar depends on your vinegar, be careful. Ugly, but tasty.