Balsamic & brown sugar roasted carrots

Balsamic & brown sugar roasted carrots

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(5 ratings)

Prep: 10 mins Cook: 1 hr

Easy

Serves 4
Bring out the sweetness of carrots with this new side dish, great with casseroles or a roast

Nutrition and extra info

  • Vegetarian
  • Vegan
  • Dairy-free

Nutrition: per serving

  • kcal107
  • fat6g
  • saturates1g
  • carbs13.5g
  • sugars13g
  • fibre3g
  • protein1g
  • salt0.58g
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Ingredients

  • 500g carrot, peeled and halved lengthways
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 tsp light muscovado sugar

Method

  1. Heat oven to 180C/fan 160C/gas 4. Cook carrots in boiling water for 10-15 mins, until they are starting to soften, but still have some bite. Drain and pat dry.

  2. Spread the carrots out in a roasting tin, drizzle with the oil and vinegar, then sprinkle over the sugar. Season well with sea salt and black pepper, then roast for about 45 mins, turning occasionally, until the sugar has caramelised and the carrots are soft and tender.

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Comments (3)

kimmy173's picture
3

The carrots are naturally sweet. I've made this recipe a few times and varied the amount of sugar I've used to try and find the right amount. At the moment I think one and a half teaspoons is just about right. Other than the sweetness, the recipes is lovely and the carrots taste excellent.

funster1's picture
4

Delicious! I just wish I'd made more!

peskypeeza's picture
3

These were OK but I've done nicer flavoured roast carrot recipes. I found that the caramel was verging towards burnt before the carrots were tender.

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