Roasted Balsamic Carrots
Carrots and onions roasted with honey, olive oil and balsamic vinegar..

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Roasted Balsamic Carrots

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Ingredients

8 large carrots
3 onions
4 tbsp honey
4 tbsp olive oil
2 tbsp balsamic vinegar

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Why not add a sprinkling of your favourite herb or spice to the mix?

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Ingredients

Directions

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Roasted Balsamic Carrots is one of those ‘why didn’t I think of it before?’ kinds of side dishes.  It’s so fast and simple, you’ll never want boring carrots again: just par-boil the carrots and then toss with the onions, honey, oil and balsamic vinegar, before roasting in the oven – while you get on with the rest of dinner.

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Steps

1
Done

Preheat the oven to 180°C and put the kettle on to boil. Chop the carrots into long batons (about 4 per carrot) and chop the onions into quarters.

2
Done

When the kettle has boiled, put the carrots in a small saucepan, cover them with boiling water, add a pinch of salt and bring them back to the boil for 5 minutes to par-cook them. When they're done, drain them well in a colander or sieve.

3
Done

Next, put the carrot batons in a baking tray with the onion quarters and the honey, olive oil, and balsamic vinegar. Add a little black pepper (remember, you've already salted the carrots once). Toss everything together to coat and pop in the oven for about 35-40 minutes, or until the vegetables are nicely caramelised and sticky.

4
Done

Serve alongside any roast meats, pork chops, chicken breasts, or even your Christmas dinner!

TfB

Owner/Author of The Food Brood

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