3 straight posts of veggies? No way! Well, that’s what we have for this week. Starting with today’s entry of roasted carrots!
My friend Lisa and I were holding another dinner party. We wanted to welcome summer with lots of colors, so we purposefully chose dishes that we knew would reflect a full rainbow. I think she got more creative than I did, because she even dyed some cauliflower blue!
The above plate is before the chicken finished (why does roast chicken always take its sweet time?). I hope she will share some of her recipes soon. She did a watermelon salad, a potato gratin (with mustard!) among many other delicious foods.
On the above plate, you can sneak a peek at the carrots for this post and the little roasted tomato (above the cauliflower) that will be in a coming post. I might also share the lemonade recipes (blackberry and peach) that turned out to be super popular.
The recipe for the glazed roasted carrots came from a cookbook I bought at the Le Creuset outlet by Sonia Stevenson called “Roasting”. I had been looking for some more savory recipes, and there were many in this book that looked interesting, starting with these carrots and the tomatoes. I have also made a fish recipe out of it. Everything has been yummy. Because of some ingredients, I have made some substitutions. I will include my versions below.
I made the candy above using the same ideas from SprinkleBakes‘ Chihuly glass bowls that I also did here.
Because we were cooking for so many, I doubled the book recipe. Technically, mine should serve 8-12. That sounds about right, but if you like your veggies like I do, you might be okay cooking it the way I am scaling it below. Another notable change is that I did not want to buy Madeira wine because I did not know if I would use it again, and it is expensive for a possible one-time ingredient. Instead, I reduced some Balsamic vinegar instead.
Following some tips I read online, I used half the amount of vinegar as the amount of wine that was in the recipe. So, this is 1/2 cup Balsamic simmering in a saucepan. I didn’t do anything to it, but just let it gradually cook down to this:
It was nice and syrupy with a nice fruit smell. Be sure to use good quality Balsamic so that the flavors are good!
Now to the recipe…
Directions for Glazed Roasted Carrots
- 2 pounds carrots (I used baby carrots, but you can use “young” carrots, too)
- About 5 Tablespoons of butter
- 2 teaspoons honey (you can also use sugar)
- 1/2 cup Balsamic vinegar that gets reduced (see above)
- salt and pepper
- Some fresh parsley to serve on top (curly or flat-leaf)
Directions for Glazed Roasted Carrots without pictures
- 2 pounds carrots (I used baby carrots, but you can use “young” carrots, too)
- About 5 Tablespoons of butter
- 2 teaspoons honey (you can also use sugar)
- 1/2 cup Balsamic vinegar that gets reduced (see above)
- salt and pepper
- Some fresh parsley to serve on top (curly or flat-leaf)
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