Balsamic Glazed Carrots

Happy first day of Lent/Ash Wednesday! Today, I hope you remember the sacrifices the Lord has made for you and reflect on how you can get closer to God this Easter season. If you practice fasting/abstinence today, you can enjoy these flavorful carrots!

If you haven’t noticed, I’m a huge fan of balsamic vinegars. Just a small amount can add huge flavor to your favorite dishes. It can give even the plainest of vegetables an easy variation that can impress your guests or just help get your kids to tolerate them! I had never thought to try it on some carrots but it turned out great. The sweetness of the carrots counteracts the tartness of the vinegar. This dish is so simple to throw together but tastes great! Serves 6
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4 cups of carrots (chopped, baby, diced, whatever!)
½ cup water
1/3 cup balsamic vinegar
1 Tbsp honey
2 tsp garlic, minced
1 tsp sea salt
1 tsp black pepper
The first step is to steam your carrots. I find that it is really easy to do this in the microwave. Put carrots in a large glass bowl. Add in water and cover with a damp paper towel. Cook on high for about 6 minutes or until carrots are tender. You can also boil them in a stock pot or cook in a steamer. In a small bowl, combine vinegar, honey, garlic, salt and pepper. Place carrots in a 3 qt baking dish and pour over vinegar mixture. Stir until carrots are well coated. Bake at 400°F for about 10 minutes to let the vinegar sauce glaze up on the carrots a bit.

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