Sunday, October 18, 2009

Balsamic Glazed Carrots

For a simply irresistible side, dish up these bright baby carrots that are bathed in a brown sugar-infused balsamic glaze.


2 bunches baby (Dutch) carrots
50g (1/4 cup, firmly packed) brown sugar
15g butter, melted
1 tbs balsamic vinegar

  1. Trim stems from the carrots. Scrub to remove any dirt. Peel.
  2. Preheat oven to 180°C. Place the carrots in a glass or ceramic ovenproof baking dish.
  3. Combine the sugar, butter and vinegar in a small bowl. Pour over the carrots. Season with salt and pepper. Toss to coat.
  4. Bake in oven, tossing occasionally, for 25 minutes or until the carrots are tender.
  5. Arrange on a serving platter. Drizzle over the glaze to serve.

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