Slow-Cooked Balsamic Carrots
This is a recipe I created for a large Easter gathering. I wanted something tasty, but quick and easy — something I could put together in the morning and forget about until dinner. The recipe listed is for serving 12-14.
4 lbs baby carrots (or cleaned and cut carrots)
1/4 Cup olive oil
1/3 Cup balsamic vinegar
1/4 Cup brown sugar
- Place carrots in a 6-quart slow-cooker.
- Mix together oil, vinegar and brown sugar. Pour over carrots and toss to coat.
- Cover and cook on low 6 – 8 hours. Every couple hours I stir up the carrots to ensure even cooking, and keep the glaze distributed. (Though I’m not sure it needs it.)
- As you would expect, the petite baby carrots will cook faster than the larger “baby-cut” carrots.
- Cooking the carrots for so long in the vinegar/sugar glaze does tend to darken the carrots’ color. For a brighter color, add the glaze 30-60 minutes before you serve it. Toss to coat.
- I’ve never seen balsamic vinegar that has gluten in it, but check the label to make sure.
This is a recipe my sister has had good luck with. Perhaps better with smaller gatherings, or just double it for larger gatherings. Makes 6-8 servings.
2 lbs carrots, cleaned, scraped, and cut on diagonal (I just use baby carrots.)
3 TBSP butter
1/3 Cup apricot preserves
1/4 tsp ground nutmeg
1/4 tsp salt
1/2-1 tsp freshly grated orange peel
2 TBSP fresh lemon juice or orange juice
- Steam carrots in salted water 20 minutes until just tender. Drain.
- Melt butter in saucepan and stir in preserves until blended. Add nutmeg, salt, orange peel, and juice.
- Toss carrots with fruit mixture until well-coated. Garnish with parsley. Serve at once.