carrots Archives - The Midnight Baker

Roasted Balsamic Glazed Carrots

Judith Hannemann — Sun, 22 Nov 2020 00:00:48 +0000

These roasted balsamic glazed carrots make a great holiday side dish.

Carrots: The Forgotten Veggie

No one really thinks of carrots when it comes to side dishes since no one really experiments with them.

Sure, we have buttered baby carrots and butter and brown sugar carrots, but how about something daringly gourmet and easy?

That’s where these roasted balsamic glazed carrots come in. Since carrots are naturally sweet, roasting them really brings out the flavor and when you pair them with a rich balsamic glaze, the flavor is off the charts.

They wow anyone who eats them so they’d make a great addition to your holiday table.

Enhance The Flavor

The basic recipe is awesome, but you can go to town adding additional flavors.

I tend to love orange accents with a lot of veggies so I added a little bit of orange zest to the glaze. To my taste, it brought out even more flavor. I’d also think they’d be great with a pinch of nutmeg or cinnamon–use either (or both) sparingly. Remember you can always add more.

Also experiment with different herbs. I used thyme, but a bit of oregano or savory would be very good too. But remember to go easy with whatever you choose to use because the roasting gives superior taste and you only want to enhance that; not overpower it.

Prepping The Carrots

When preparing these roasted balsamic glazed carrots, make sure not to cut them too thick. About an inch (2.5 cm) is just about right. Too thin and they’ll burn at such a high temperature and the same is basically true for cutting too thick–although they’d be “roasted” on the outside but underdone on the inside.

And since the glaze they are tossed in contains melted butter, it’s best to have the carrots at room temperature or above when you toss them in the glaze. Otherwise, the butter will congeal and will not be distributed evenly over the carrots.

The Recipe

Print Recipe Add to Recipe Box

Balsamic Glazed Carrots

Carrots can be gourmet and delicious!

Prep Time10

Cook Time40

Course: Side Dish

Cuisine: American

Keyword: carrot side dishes for the holidays, gourmet carrots, roasted carrots

Servings: 4

Calories: 141kcal

Author: Judith Hannemann

Ingredients

1 lb carrots peeled and sliced on an extreme bias about 1-in/2.5-cm thick
1 tsp orange zest optional
1/2 tsp thyme
1 tsp salt
1/4 tsp freshly ground pepper

Glaze:

2 tbs melted unsalted butter
2 tbs honey
3 tbs balsamic vinegar

US Customary - Metric

Instructions

Preheat oven to 425F/210C. Spray a large baking sheet with non- stick spray
Combine glaze ingredients in a large bowl. Add carrots and toss until well coated.
Spread carrots on prepared sheet. Sprinkle with salt, orange zest (if using) pepper and thyme.
Roast for 40 minutes, turning half way through cooking.

Nutrition

The post Roasted Balsamic Glazed Carrots appeared first on The Midnight Baker.

Carrot and Raisin Salad

Judith Hannemann — Tue, 07 Jul 2015 23:00:00 +0000

Carrot and Raisin Salad

Carrot and raisin salad is another one of those old-fashioned corner deli favorites. Simple to make, better to eat!

I remember the first time I saw carrot and raisin salad in a supermarket deli. I thought it was odd and I thought I wouldn’t like it.

Surprise, I LOVED it! And that’s strange since I am not a lover of carrots. I don’t hate them, but I don’t love them either. I’m sort of, “I can take them or leave them,” especially raw carrots.

Try it with roast pork!

This I actually tend to eat as a dessert. Combined, the carrots and raisins sort of meld into a flavor all their own, helped along by the simple but sweet dressing.

This also goes lovely with a pork roast or baked pork chops. Substitute this for the candied apples and/or applesauce. And the colors make this a nice early fall combination.

Nice and sweet

I was surprised to hear from a southern friend that this is also very big down south. When it comes to food, you learn something new every day!

Print Recipe Add to Recipe Box

Carrot and Raisin Salad

Carrot and raisin salad is another one of those old-fashioned corner deli favorites. Simple to make, better to eat!

Prep Time5

Total Time5

Course: salads

Cuisine: American

Keyword: carrot, raisin, salad recipe

Servings: 6 -8

Calories: 190kcal

Author: Judith Hannemann

Ingredients

4 cups matchstick carrots or shredded carrots
1 cup raisins

DRESSING

1/4 cup mayonnaise
2 tbsp sugar
3 tbsp milk or cream

Instructions

In a large bowl, mix the carrots and raisins.
In a small bowl, mix all dressing ingredients.
Pour dressing over carrots/raisins and toss to coat.

Nutrition

Follow The Midnight Baker’s board The Midnight Baker on Pinterest.

The post Carrot and Raisin Salad appeared first on The Midnight Baker.

Candied Carrot Stix

Judith Hannemann — Sat, 15 Sep 2012 17:50:00 +0000

Candied Carrot Stix

Wonderful and sweet just by themselves but these carrots make the perfect accompaniment to succulent pork roast for a tasty fall meal.

Carrots are glazed in a brown sugar sauce with a whisper of cinnamon.

Print Recipe Add to Recipe Box

Candied Carrot Stix

Wonderful and sweet just by themselves but these carrots make the perfect accompaniment to succulent pork roast for a tasty fall meal.

Prep Time20

Cook Time10

Total Time30

Course: side dishes

Cuisine: American

Keyword: candied carrot stix, carrots

Servings: 6

Calories: 270kcal

Author: Judith Hannemann

Ingredients

2 lbs carrots peeled and cut into sticks
1 cup dark brown sugar
1/2 tsp ground cinnamon
1/4 cup 4 tbs unsalted butter
water for boiling
pinch of salt

Instructions

Place carrots in large pot, cover with water & add a pinch of salt. Bring to boil, reduce heat, cover and simmer until carrots are crisp-tender. Drain in colander; set aside.
In a large saucepan, melt butter over low heat. Add dark brown sugar and cinnamon. Stir well and simmer until sugar is dissolved. Add carrots and stir gently until carrots are well coated with sauce. Serves 6

Nutrition

The post Candied Carrot Stix appeared first on The Midnight Baker.