Delicious roasted carrots with a balsamic and orange reduction.
Preparation:
Cook:
Level: Easy
Ingredients
- 12 whole Small to medium carrots
- ¼ cups Freshly squeezed orange juice
- ¼ cups Balsamic vinegar
- 3 cloves minced garlic
- ½ tablespoon Orange zest
- 2 tablespoons Olive oil
- 1 pinch Salt and pepper to taste
Preparation
Preheat the oven to 375ºF.
Cut the carrots in half or quarters lengthwise depending on the size of the carrots. You want them all to have a similar thickness. Place on a baking sheet.
Add orange juice to a small saucepan. Add the balsamic vinegar and simmer over low heat for 3-5 minutes until it begins to thicken slightly. Add minced garlic and orange zest. Simmer another 3 to 5 minutes until the mixture has reduced by about half.
Toss carrots with olive oil, orange balsamic sauce, salt and pepper. Place the carrots in the oven at 375°F for 30 to 40 minutes, until they reach the desired tenderness. To serve, you can squeeze more fresh orange juice on top.
Note: This recipe works with regular or fancy multicolored carrots, so don’t worry if you don’t have the ones you see in the photo.
