Balsamic-Glazed Carrots

[Guest guest]

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.

[Guest guest]

 

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.