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Balsamic Roasted Carrots

Makes: 8  servings Prep 20 mins Bake 450°F 50 mins

Ingredients

  • 4 pounds  carrots, cut in 2-inch pieces
  • 1/4 pound (3 large) shallots, cut into 1/2-inch-thick wedges
  • 3 tablespoons  butter, divided
  • 2 tablespoons  packed brown sugar
  • 1 tablespoon  light-colored molasses
  • 1/3 cup  balsamic vinegar
  • 1/2 teaspoon  salt

Directions

1. Heat oven to 450 degrees F. Place vegetables in a 13x9x2-inch baking dish.

2. Melt 2 tablespoons butter in a large skillet, until lightly browned. Add sugar, molasses, and vinegar; bring to a boil, stirring constantly until reduced to 1/2 cup, 2 minutes.

3. Pour balsamic mixture over carrots and shallots; toss. Roast 50 minutes, stirring once, until carrots are tender. Stir in remaining 1 tablespoon butter and the salt. Makes 8 servings.

Make Ahead Tip

  • To make ahead, prepare as above. Cover and refrigerate up to 24 hours. Let stand at room temperature 1 hour, then microwave, covered, on High, 5 to 6 minutes, stirring once.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)165,
  • Fat, total(g)5,
  • chol.(mg)12,
  • sat. fat(g)3,
  • carb.(g)31,
  • fiber(g)7,
  • pro.(g)3,
  • sodium(mg)273,
  • Percent Daily Values are based on a 2,000 calorie diet