Tyler went grocery shopping last week and saw that these beautiful organic carrots on sale.  What he didn't realize was the sale price was based on two carrots not seven.  Needless to say he spent $15 on seven carrots which is fine if you have that extra money to spend on seven carrots!  I decided these carrots weren't just going to be tossed into a stew or baked into a carrot cake but be their own meal.  They looked and tasted amazing.  Plus, they got a stamp of approval from Parker, which is hard to do these days when it comes to vegetables!

1 pound carrots, peeled
1/2 cup balsamic vinegar
2 tbsp brown sugar
2 tbsp extra-virgin olive oil
1 tbsp good-quality honey 
kosher salt, to taste

Preheat oven to 375 degrees F.  Line baking a sheet with tin foil.

In a small saucepan combine the balsamic vinegar and brown sugar, over medium heat.  Bring mixture to a boil then reduce heat to a simmer.  Let sit until mixture has thicken into a glazed and can coat the back of a spoon.   

In a small bowl whisk together the olive oil, honey, and 3 tbsp of glaze.  Lay carrots out on baking sheet and with basting brush evenly coat the carrots with the mixture and sprinkle with kosher salt.  Bake for 25-30 minutes or until the carrots are tender and lightly browned.  

Transfer to a serving dish and sprinkle a few more drops of glazed and some kosher salt on top. Serve hot or warm.

recipe adapted from Drool-Worthy 

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