Balsamic Glazed Carrots

As I was looking in my fridge deciding what to make for dinner, I saw that I had some carrots and two small-sized potatoes.  I decided to make baked potatoes and a carrot side for my meal.

For the baked potatoes:

First: Preheat the over to 425F or 220 C.

Second: Wash the potatoes, prick the potatoes all over with a fork (otherwise you’ll have an explosion in the oven).

20141217_190106Third: Rub the potatoes with olive oil and sprinkle (or smother) htem with salt and pepper.

Fourth: If you want crispy skin, place the potato directly on the oven rack or on a baking sheet, if you want soft skin, wrap the potato in foil, and then place in oven (on rack or on baking sheet).  Cook for 45 to 60 minutes until you can stick a fork into the potato without any resistance.

I made one of each type of style to see which one I prefer… I like them both but I must say the crispy skin is the winner!  I garnished it with some butter and fresh parsley.


While the potatoes were baking in the oven, I made my carrot side dish – I am so happy with how it turned out.

I made the carrots to serve one, just me, but you can double the recipe to make 3 to 4 servings (I was hungry today).

Ingredients for Balsamic Glazed Carrots:

1 1/2 cups of carrots                       3/4 TBSP of balsamic vinegar

1/2 TBSP of olive oil                        1/2 TBSP of brown sugar

Step 1: Clean and cut five carrots into 1/4 inch round slices – about one and a half cups (1 1/2 cups).  You can also use baby carrots if you like.

20141217_183122Step 2: Heat 1/2 TBSP of olive oil (7.5 ounces) in a skillet or pan on medium-high heat.  Saute the carrots in oil for about 10 minutes, or until tender (I did it for about fifteen minutes and added a smidge of water).  Stir in the balsamic vinegar (11.5 ounces) and brown sugar (7.5 ounces), mix, and serve.  I served mine with parsley just to bring some more color to the side dish.

And voilà, a simple, cheap, filling, and warm dinner to make. Buon appetito!


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