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Balsamic Roasted Carrots  Recipe

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This recipe for Balsamic Roasted Carrots , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannie (Mills) Sieferman
Added: Sunday, March 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. Baby carrots
1/4 lb (3 large) shallots cut into 1/2"
3 tbsp butter, divided thick wedges
2 tbsp firmly packed brown sugar
1 tbsp light molasses
1/3 c balsamic vinegar
1/2 tsp salt

Directions:
Directions:
Heat oven to 450 degrees, place the vegetables in 13 x 9 baking dish. Melt 2 tbsp butter in a large skillet, until light browned. Add sugar, molasses and vinegar; bring to a boil, stirring constantly until reduced to 1/2 c, 2 minutes. Pour balsamic mixture over carrots and shallots; toss. Roast 50 minutes, stirring once, until carrots are tender. Stir in remaining, 1 tbsp, butter and salt. (can be made ahead. Cover and refrigerate overnight. Let stand at room temperature 1 hour, then microwave, covered on high 5 to 6 minutes, stirring once.

Number Of Servings:
Number Of Servings:
8

 

 

 

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