Balsamic Glazed Roasted Carrots
Roasted carrots simmered in a balsamic-onion reduction
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Balsamic Glazed Roasted Carrots
Roasted carrots simmered in a balsamic-onion reduction
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| Servings |
| 121/2 cup servings |
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Ingredients
- 3lb carrots trimmedcut lengthwise in half, sliced diagonally 1/4″
- 2Tbsp olive oil
- 1cup balsamic vinegar
- 2 large red onionstrimmed, sliced 1/8″ and separated
- 1 1/2tsp kosher salt
- 1/4cup fresh parsley leavesminced
Instructions
- Preheat oven to 375 F.
- Combine carrots and oil. Toss to coat.
- On parchment-lined sheet pan, spread carrots in thin layer. Bake until tender-crisp, 25 to 35 minutes.
- In stockpot over medium-high heat, bring vinegar to boil. Cook until reduced by one half. Add onion and salt. Return to a boil. Reduce heat. Simmer until onion is tender-crisp, 8 to 10 minutes.
- Add roasted carrots to pan. Toss to coat and heat through.
- Serve hot, sprinkled with minced parsley.