Balsamic Brown Sugar Glazed Carrots

Sometimes when I lay in bed at night my mind starts to wander a bit and I find myself pondering the big pile of 800-plus recipes living and breathing on little ol’ blog of mine. I wonder, more often than not…”What might I add, what would be new and fun, what else would my readers enjoy feasting their eyes upon…?”

These are the very serious questions of my pre-slumber. Food on the mind, is what I’ve got here.

I have come to the conclusion that there is one recipe category more slight than the rest. (Rest assured, we are not in short supply of chocolate, cookies or cake…that’s a relief to you, I am sure).

We need more side dishes around here! Healthy, easy recipes that can help round out the dinner time dilemma of our lives. I think I have made Rice Pilaf with Almonds at least 100 times in the past few years. Time to get some fresh new ideas floating through the rotation. What do you say?

Up first, Balsamic Brown Sugar Glazed Carrots, baby. The outside has a nice firm, almost chewy texture, while the inside is soft and fabulous. The flavors of balsamic vinegar and brown sugar pair really well with carrots. Do you want to know the best part…

…they are good for you. 🙂 Hot dang.

These fabulous carrots would be wonderful served with…

Pan Fried Fish
Chicken Cordon Bleu
Butter Cream Chicken
Porcupine Meatballs
Grandpa Marks Meatloaf

1. Preheat your oven to 425 degrees.
2. Grab one 2 pound package of baby carrots. Lay them out evenly over a large cookie sheet.
3. Drizzle 1 tablespoon olive oil over the top. Stir the carrots around so they all get a bit of oil on them.

4. Sprinkle a bit of salt and pepper over the top and give them a nice stir.
5. Pop the pan in the oven and let them roast for about 25 minutes, or until fork tender.

They will be kind of wrinkly and firm on the outside, but the inside should be soft and wonderful.

6. Grab some balsamic vinegar.

In a small bowl mix 1 tablespoon of the balsamic vinegar with 1 tablespoon of brown sugar.

Drizzle it over the top of the carrots.

7. Stir the mixture into the carrots. Pop the pan back in the oven for 5 minutes. The vinegar mixture will turn nice and glossy. Give them a taste, and add more salt and pepper to your liking.

Serve and Enjoy!

Balsamic Brown Sugar Glazed Carrots

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Serves: 6-8 servings Prep Time: 5 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (2 pound) package baby carrots
• 1 Tb olive oil
• salt and pepper
• 1 Tb balsamic vinegar
• 1 Tb brown sugar

Instructions

1. Preheat your oven to 425 degrees.
2. Grab one 2 pound package of baby carrots. Lay them out evenly over a large cookie sheet.
3. Drizzle 1 tablespoon olive oil over the top. Stir the carrots around so they all get a bit of oil on them.
4. Sprinkle a bit of salt and pepper over the top and give them a nice stir.
5. Pop the pan in the oven and let them roast for about 25 minutes, or until fork tender. They will be kind of wrinkly and firm on the outside, but the inside should be soft and wonderful.
6. Grab some balsamic vinegar.
In a small bowl mix 1 tablespoon of the balsamic vinegar with 1 tablespoon of brown sugar. Drizzle it over the top of the carrots.
7. Stir the mixture into the carrots. Pop the pan back in the oven for 5 minutes. The vinegar mixture will turn nice and glossy. Give them a taste, and add more salt and pepper to your liking.