We had our sweet neighbors over for dinner last night and I finally got around to making these carrots again. Sautéing them prior to baking makes them sweet and chewy. It's such a simple side dish, and could go with just about anything from breaded fish to a roasted chicken.
Serves: 2
Ingredients:
Coconut oil
4-5 carrots
4-5 carrots
Salt and pepper
Cinnamon
Cinnamon
Balsamic vinegar
½ cup brown sugar
Preheat oven to 400 f
Preheat oven to 400 f
Heat up some olive oil in a large skillet over high heat. Meanwhile peel and cut your carrots in half, then in half again, like you’re cutting them up for a snack. Season with salt and pepper and a shake of cinnamon. Sauté until tender and starting to brown.
Transfer carrots to a baking dish and turn your heat to low. Cover the pan with balsamic vinegar and a big dollop of coconut oil. I know oil and vinegar don’t typically mix, but let me tell you, when there’s a will (and a whisk) there’s a way! Whisk the two together vigorously until totally combined.
Add your brown sugar, sprinkle a bit more cinnamon, and mix well. Turn up heat to high until it starts to bubble and reduce down into a glaze.
Seriously, why don't we just call this a dessert? They really ought to be.
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