Roasted Carrots with Balsamic Vinegar flavoring
Let’s face it, not all kids are big vegetable eaters. This recipe enhances the sweetness of the roasted carrots and will please the palate of any fussy eater… young or young at heart. Makes 12 side-dish servings
4 pounds carrots
3 large shallots, cut into 1/2-inch wedges
3 Tbsp. butter
1/3 cup balsamic vinegar
2 tablespoons packed brown sugar
1 tablespoon mild-flavor molasses
1/2 tsp. salt
Fresh parsley for decoration
Preheat oven to 450 degrees F. Bias-slice carrots into 2-inch lengths. (If carrots are very thick, halve or quarter the thick end pieces after cutting into lengths.) Place carrot and shallot in 13x9x2-inch baking pan; set aside.
In large skillet, melt 2 tablespoons of the butter; heat until lightly browned. Stir in balsamic vinegar, brown sugar, and molasses. Bring to boiling, stirring constantly; reduce heat. Boil gently, uncovered, for 2 minutes. Pour vinegar mixture over carrot and shallot; toss gently to coat.
Roast, uncovered, for 50 to 60 minutes or until carrot is crisp-tender; stirring twice. Stir in remaining butter and the salt.
This is an easy recipe to make ahead of time. You can prepare the carrots and chill them in the refrigerator using an airtight container up to 24 hours. To serve, place the carrots in a microwave-safe 2-quart casserole. Cover and microwave on 100 percent power (high) for 7 to minutes or until mixture is warm, stirring once.
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