Balsamic Glazed Roasted Carrots
Roasted carrots simmered in a balsamic-onion reduction
Servings 12 1/2 cup servings
Calories 90kcal
Ingredients
- 3 lb carrots trimmed cut lengthwise in half, sliced diagonally 1/4"
- 2 Tbsp olive oil
- 1 cup balsamic vinegar
- 2 large red onions trimmed, sliced 1/8" and separated
- 1 1/2 tsp kosher salt
- 1/4 cup fresh parsley leaves minced
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.
Nutrition
Calories: 90kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2.5g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 210mg | Fiber: 4g | Sugar: 8g