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Since it is the weeks of Thanksgiving in the United States, I decided to post a recipe that would fit in perfectly on a holiday table. I have always liked Balsamic vinegar. The taste is such a mixture of tart and earth that balances so well with so many other favors. Caprese salad is one of my go-to dishes (surprising no one).

That’s why I thought it would be good to combine the balsamic with a classic concept of roasted roots. Since there are a few different flavors in roast roots (coming soon), I defaulted to one type of root: carrots. I love carrots, they have such a good crunch and flavor in their raw form. But they take on a whole different texture and flavor once baked.

And then top them off with a balsamic and honey glaze? There are so many flavor profiles that come together to make the perfect melody of balsamic glazed carrots. Is that a little much? Maybe. But I do think cooking is akin to a symphony. All the instruments sound good on their own but they come together to make some even greater.

Check out the Make section of MCG for a variety of fun recipes, including delightful desserts and savory dishes that will tantalize your taste buds.

For this recipe, I used a mixture of carrots. I am very lucky to have an open-air market that operates not too far from where I live. The ingredients are so fresh and come in some interesting varieties. I love getting different colors of carrots from the local farms. It gives the dish that extra pop to stand out on the dinner table.

The first step of the dish is baking / roasting the carrots for the base of the balsamic glazed carrots. I pre-heated the oven while I was peeling the carrots. Peeling them just seems to be easiest way to ensure they are clean and keep them uniform. I do also like cutting off the tip and the top so everything on the dish is edible.

There is a strange balance between style of the dish and substance. Having the ends on can make it look pretty but is it work it if it’s not actually edible? Finding that balancing line is something I have trouble with.

Then I lined up the carrots on a baking tray. I did event up alternating the placement (placing big to small and then switching the next to be small to big) of the carrots as this helped fit more onto the tray. Having all the carrots on the same tray ensures a more uniform cook. It’s already going to be a little uneven since the carrots are not completely uniform, but I didn’t want to add an additional factor.

Finally, I drizzled the carrots with extra virgin olive oil and put a sprinkling of salt, pepper, and thyme. I did move the carrots a bit during this process since I wanted to have the olive oil coat the entirety of the carrot. Once the carrots are roasting it’s time to switch to the balsamic side of the balsamic glazed carrots.

The next step for making Balsamic glazed carrots is combining Balsamic vinegar and honey. Balsamic has a tart taste so adding honey allows for a little more sweetness. It also acts as a thickener to turn the vinegar into a glaze.

After mixing these two in a small sauce pam, I let it simmer for about fifteen minutes. I wanted the mixture to reduce by about 50% to get a good thickness for the glaze. I also wanted to keep this mixture slightly warm, so I started making the glaze about halfway through when the carrots were baking.

Once the carrots came out of the oven, I placed them on the final serving platter and then drizzled the glaze over top.

I have spent a lot of time cooking, but I never stopped to wonder, what exactly is Balsamic Vinegar. Honestly, I don’t know if I could explain what Vinegar is. So, I decided to do a little research. To start, I know that vinegar is an acid, that’s why it has such a tart flavor profile. It is produced through the fermentation of ethanol by acetic acidic bacteria. The different types of vinegar results from the base of what is being fermented (wine, cider, etc.). Something like Balsamic vinegar had a more complex process but that’s the basics behind making vinegar

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Balsamic Glazed Carrots

These balsamic glazed carrots are a charming side dish that beautifully balance tart and sweet flavors with the earthy essence of the carrots.

Course Side Dish

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 4

Ingredients

• 1 lbs. Carrots peeled
• ¼ Cup Olive Oil
• A Dash Salt
• A Dash Ground Black Pepper
• 1 Tablespoon Chopped Thyme
• ¼ Cup Balsamic Vinegar
• ¼ Cup Honey
• Freshly Chopped Parsley optional for garnish

Instructions

• Preheat oven to 375° Fahrenheit
• On a large baking sheet, line up the carrots and drizzle with the olive oil. Sprinkle salt, pepper, and thyme. Make sure the carrots are fully coated. Bake for 38 to 40 minutes.
• While the carrots are cooking, combine the balsamic vinegar and honey in a small saucepan.
• Place the saucepan over low to medium heat and bring to a simmer. Let simmer for 15 minutes or until thick enough to coat the back of a wooden spoon. The amount should be reduced by approximately half. Let cool slightly.
• Place the carrots onto the final serving dish. Drizzle with carrots with balsamic glaze and garnish with parsley. Serve warm.