Guest guest Posted February 1, 2010 Report Share Posted February 1, 2010 Balsamic-Glazed Carrots 4 bunches baby (Dutch) carrots 1/2 cup, firmly packed) brown sugar 30 g (1 oz) vegan margarine, melted 8 teaspoons balsamic vinegar salt and pepper, to taste 1. Trim stems from the carrots. Scrub to remove any dirt. Peel. 2. Preheat oven to 180 C (350 F). 3. Place the carrots in a large 3 litre/quart capacity glass or ceramic oven-proof baking dish. 4. Combine the sugar, maragrine and vinegar in a small bowl. Pour over the carrots. Season with salt and pepper. Toss to coat. 5. Bake in oven, tossing occasionally, for 45 minutes or until the carrots are tender. 6.Arrange on a serving platter. Drizzle over the glaze to serve. TIP: Prepare this recipe to the end of step 1 up to 1 day ahead. Store in an airtight container in the fridge. Continue to the end of step 4, 4 hours ahead. Fifteen minutes before serving, return the baking dish to the oven to reheat, then continue from step 5. Serves 10. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2010 Report Share Posted February 1, 2010  This recipe sounds WONDERFUL! I've saved it in my " favorites " . Also, thanks for the storage tip at the end. --- On Mon, 2/1/10, bearhouse52000 <bearhouse5 wrote: bearhouse52000 <bearhouse5 Balsamic-Glazed Carrots Monday, February 1, 2010, 6:21 AM  Balsamic-Glazed Carrots 4 bunches baby (Dutch) carrots 1/2 cup, firmly packed) brown sugar 30 g (1 oz) vegan margarine, melted 8 teaspoons balsamic vinegar salt and pepper, to taste 1. Trim stems from the carrots. Scrub to remove any dirt. Peel. 2. Preheat oven to 180 C (350 F). 3. Place the carrots in a large 3 litre/quart capacity glass or ceramic oven-proof baking dish. 4. Combine the sugar, maragrine and vinegar in a small bowl. Pour over the carrots. Season with salt and pepper. Toss to coat. 5. Bake in oven, tossing occasionally, for 45 minutes or until the carrots are tender. 6.Arrange on a serving platter. Drizzle over the glaze to serve. TIP: Prepare this recipe to the end of step 1 up to 1 day ahead. Store in an airtight container in the fridge. Continue to the end of step 4, 4 hours ahead. Fifteen minutes before serving, return the baking dish to the oven to reheat, then continue from step 5. Serves 10. Quote Link to comment Share on other sites More sharing options...
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