Wednesday, March 9, 2016

Honey Balsamic Carrots #BloggerCLUE

Roasting brings out the natural sweetness in carrots, which is complemented by a beautiful balsamic honey glaze. 

This whole year is already going by in a flash, a sensation that is further emphasized by how early Easter is. The liturgical calendar starts with the four weeks before Christmas with Advent as the first season. But as Easter must follow Passover - when Jesus celebrated the Last Supper - and Passover is determined by the first full moon after the vernal equinox, Easter moves around according to the lunar calendar. So there are logical reasons but that doesn't help me get over that rushed feeling. One the plus side, since it’s almost Easter and it's also Blogger C.L.U.E. Society time again, our clue this month is to look for recipes in our assigned blogs for the upcoming celebration.

Sew You Think You Can Cook is written by Lauren, who is one smart cookie and one fabulous wife and mother. She’s put her aerospace engineering career on hold to stay home with two button-cute boys and support her husband as he has been studying for his Masters. I am really not sure how, but she also finds the time to cook delicious dishes and share them on her blog. When I plugged Easter into her search bar quite a few things came up. It was hard to decide between the soft carrot cake cookies, her Easter Bundt Cake and her Citrus Roast Chicken with four different citrus fruits! That chicken was closely rivaled by her Strawberry Pork Roast. I finally settled on Lauren’s Honey Balsamic Carrots because I needed a delicious, flavorful side dish to go with the fish I was making for dinner - for yet another group blogging event. I can assure you they were an excellent choice.

6-7 carrots (Mine weighed about 1 lb 2.5oz or 525g) 1 tablespoons olive oil
2 tablespoon olive oil
Black pepper
2 tablespoons honey
1/4 cup or 60ml balsamic vinegar
1 tablespoon butter

Preheat your oven to 400°F or 200°C and line large baking pan with foil.

Peel your carrots, trim the ends and cut them into 1 in or 2 1/2cm pieces.

Pile up the cut carrots on a rimmed baking sheet and drizzle on the olive oil. Stir them around to coat.

Spread the carrots out so they aren't touching and sprinkle them with some salt and black pepper.

Roast carrots in your preheated oven for 40 minutes. Give them a stir halfway through.

When there are 10 minutes left on the timer, combine the honey and vinegar in a small pan.

Cook over a medium heat until the sauce is thick and getting really sticky. Keep stirring because you don’t want it to burn. A spoon dragged through the middle should leave a space that closes back up again slowly.

Remove from heat and stir in the butter until melted.

Pour the carrots in and then stir well to coat them with the glaze.


Check out the other Easter dishes from the Blogger C.L.U.E. Society this month.

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