Balsamic Roasted Carrots

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Balsamic Roasted Carrots

 

Prep Time: 20 minutes

 

 

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.

 

Nutritional facts per serving

 

calories: 165 , total fat: 4.5g , saturated fat: 2.5g

, cholesterol: 12mg , sodium: 273mg , carbohydrate:

31g , fiber: 7g , protein: 3g

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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