Balsamic-Glazed Rainbow Carrots
Sweet roasted carrots drizzled with an amazing balsamic reduction and and sprinkled with fresh chives. Easy, elegant side dish.
Servings servings
Equipment
Ingredients
- 12 ounces baby carrots rainbow or regular
- 2 teaspoons extra virgin olive oil
- ¼ teaspoon kosher salt
- a few pinches black pepper
- 4 tablespoons balsamic vinegar
- 2 tablespoons sugar
- 1-2 tablespoons chopped chives
Instructions
- Preheat oven to 400℉.
- Slice any large carrots in half length-wise so they are mostly even-sized. Toss in olive oil and sprinkle with salt and pepper and spread out in a single layer in a baking sheet or pan.
- Roast for about 30 minutes, until carrots are tender. While carrots are cooking, place balsamic and sugar in a very small sauce pan and bring to a simmer. Simmer lightly for about 5 minutes until the mixture has reduced by about half and appears thickened and syrupy.
- Remove carrots from oven and place in serving dish. Drizzle with desired amount of balsamic glaze and sprinkle with chives.
Notes
- Store leftover carrots in an airtight container in the refrigerator and enjoy within 3-5 days for best results.
- If your balsamic reduction becomes TOO thick, simply add a little warm water and stir until desired consistency is reached.
Nutrition
Calories: 56kcal, Carbohydrates: 10g, Protein: 0.4g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 144mg, Potassium: 146mg, Fiber: 2g, Sugar: 8g, Vitamin A: 7819IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 1mg
Calories: 56kcal
Cost: $7
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