For those days when you want to eat…

"Balsamic Glazed Carrots"

baked potatoes but think they’re just too heavy…I give you Balsamic Glazed Carrots!

Serves 4 (as a side)

  • 2 cups baby carrots
  • 4 tbsp butter (melted)
  • salt & pepper (to taste)
  • 1/2-3/4 cup balsamic vinegar
  • 3 tbsp chives (minced)

Directions:

  1. Preheat oven to 425F and spread the carrots onto a baking sheet.
  2. Drizzle the melted butter over the carrots and season with salt and pepper.
  3. Bake at 425F until carrots are tender (about 25-30 minutes).
  4. Toss the carrots in a medium bowl with 1/2 cup of balsamic vinegar, adding more if desired.
  5. Add the chives and continue to toss until well-coated and season to taste with salt and pepper.

Got this recipe here: http://www.foodbuzz.com/recipes/3310341-balsamic-glazed-carrots, but that seems like A LOT of butter. I will use my light butter instead and will also cut the amount in half. I am not sure if this will compromise the flavor, but seriously, I can eat plain boiled carrots so that should be fine.

Comments

  1. So I made these last week for the family and no one really liked them. If I had to guess why, I would say I cooked the carrots too long so they were too mushy and absorbed way too much vinegar. May or may-not try it again to get something I do like. Thanks for the recipe though :)

  2. i didnt have baby carrots so i cut up carrots into coins and cooked them at 450 for 30 mins, well that was a bad idea. they burned! i tried again at 350 for 20 mins and they where ok! yay!

  3. how many calories? xx

  4. These look amazing. Trying them out tonight.

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