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Nutrition Facts
Serving Size 1 (134g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar
Calories 112
Calories from Fat 62		(55%)
Amount Per Serving		%DV
	Total Fat 6.9g	10%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 98mg		4%
Potassium 304mg		8%
Total Carbohydrate 12.5g		4%
	Dietary Fiber 2.3g	9%
	Sugars 8.2g
Protein 0.8g		1%
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Balsamic and Brown Sugar Roasted Carrots

Recipe #356134 | 1¼ hours | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Noo
Feb 16, 2009

A delicious variation for roasting carrots. Perfect as an accompaniment to a roast or a casserole.

SERVES 4 (change servings and units)

Ingredients

500 g baby carrots, peeled and halved lengthways
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons light muscovado sugar

Directions

1
Heat the oven to 180/gas mark 4.
2
Cook the carrots in boiling water for 10-15 minutes until they are starting to soften, but still have some bite. Drain and pat dry.
3
Spread the carrots out in a roasting tin. Drizzle with the oil and vinegar, then sprinkle with sugar. Season well with sea salt and black pepper, then roast for about 45 minutes, turning occasionally until the sugar has caramelised and the carrots are soft and tender.

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Featured Reviews for This Recipe

From: Debbwl

On Nov 15, 2009

Delicious! These are so tender with a wonderful subtle balsamic flavor. Would not change a thing. Made using 1 lb. pack of fresh peeled baby carrots and baked at 375*F. Put these in our favorites book. Thanks for the post.

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From: I'mPat

On Sep 15, 2009

The balsamic was very subtle and really gave the carrots a whole new taste. I didn't have baby carrots but used 3 large carrots (for 3 of us) and batoned them and then steamed for 10 minutes (I think 8 may have been better) and then used half the olive oil, balsamic vinegar and brown sugar and proceeded as per recipe at 175C fan forced for 30 minutes, a delicious result. Thank you Noo, made for PAC.

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From: PaulaG

On Mar 8, 2009

These were nicely seasoned and went well with steamed broccoli and turkey fillets. I roasted the carrots for about 20 minutes at 375 degrees and they still had a slight crispness. Made for *1-2-3 Hit Wonders*

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From: Sweet Baboo

On Feb 28, 2009

I agree absolutely with Sidney Mike, it IS a great way to serve carrots! I have always parboiled potatoes before roasting, but it had never occurred to me to do that with carrots...DUH...I'm now going to use this method, and this drizzle when I roast other root vegetables. Because of family health concerns, I substituted 1 teaspoon of Brown Sugar Splenda Blend successfully.

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