Balsamic and maple glazed baby carrots
22 Aug 2017
by Dinna
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
These balsamic and maple glazed carrots fit really well in most roast dinners. Use the lower shelf in the oven when you’re roasting a joint, or bake the carrots whilst your meat is resting. If you don’t have any maple syrup, use honey or agave syrup instead!
Ingredients
- 250g baby carrots (Chantenay)
- 1 tbs maple syrup
- 2 Tbsp balsamic vinegar
- 1 knob of butter or olive spread
- 1 garlic, minced
- Salt and pepper
- Basil leaves
Instructions
- Preheat the oven to 180°°C.
- Wash then spread out the carrots onto a baking tray.
- Mix the spread/butter with the garlic then crumble over the carrots. Season with salt and pepper. Drizzle with the balsamic vinegar and maple syrup, then toss well.
- Roast for 25 minutes or so until the carrots are tender and golden.
- Serve with some basil leaves scattered over them.
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Categories
- Meal Type: - Dinner - Everyday - Lunch - Quick & Easy - Roast - Side - Supper
- Cuisines: - British
- Occasions: - Christmas - Dinner Party - Easter - Sunday Lunch - Thanksgiving
- Ingredients: - Roots & Bulbs
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Nut Free - Vegan
- Skill Levels: - Easy
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