Balsamic Basil Carrots Recipes

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BASIL-BALSAMIC VINAIGRETTE

Your greens will thank you for this bold dressing with garlic, basil and balsamic vinegar.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 5



Basil-Balsamic Vinaigrette image

Steps:

  • Whisk together the vinegar, basil, garlic and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

1/4 cup balsamic vinegar
2 tablespoons chopped fresh basil
2 teaspoons minced garlic
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

BALSAMIC GLAZED CARROTS

Carrots are sauteed in olive oil, and then briefly tossed with balsamic vinegar and brown sugar in this deceptively simple side dish.

Provided by HARRY WETZEL

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 15m

Yield 4

Number Of Ingredients 4



Balsamic Glazed Carrots image

Steps:

  • Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

Nutrition Facts : Calories 81.6 calories, Carbohydrate 12.5 g, Fat 3.5 g, Fiber 2.9 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 80.8 mg, Sugar 8.9 g

3 cups baby carrots
1 tablespoon olive oil
1 ½ tablespoons balsamic vinegar
1 tablespoon brown sugar

HONEY-BALSAMIC ROASTED CARROTS

Roasting enhances carrots' natural sweetness, and a bit of balsamic vinegar brings the right amount of zippy tartness to this easy, attractive dish. Bonus: It's a vegetarian-friendly side dish that everyone will love.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 7



Honey-Balsamic Roasted Carrots image

Steps:

  • Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
  • In small bowl, mix melted butter, honey, 1 tablespoon of vinegar, the salt and pepper until blended. Add carrots to pan. Top with butter mixture; toss to coat.
  • Roast uncovered 15 minutes, then stir. Roast 13 to 18 minutes longer or until carrots are tender and browned. Drizzle with remaining 1 tablespoon vinegar; stir carrots in pan. Immediately remove carrots from pan. Top with parsley.

Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 10 g, TransFat 0 g

2 tablespoons butter, melted
2 tablespoons honey
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bag (2 lb) fresh carrots, peeled and quartered lengthwise
2 tablespoons chopped fresh Italian (flat-leaf) parsley

ROASTED POTATOES, ONIONS, AND CARROTS WITH BROWN SUGAR AND BALSAMIC VINEGAR

This sweet and savory roasted vegetable dish with carrots and brown sugar was a huge hit with my vegetable-hating nieces this summer.

Provided by Dianna Jacobs-Fresh

Categories     Side Dish     Vegetables     Onion

Time 55m

Yield 8

Number Of Ingredients 10



Roasted Potatoes, Onions, and Carrots with Brown Sugar and Balsamic Vinegar image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
  • Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 40.8 g, Fat 7.3 g, Fiber 5.6 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 85.1 mg, Sugar 9 g

6 medium potatoes, chopped
6 medium carrots, peeled and chopped
3 medium onions, chopped
6 cloves garlic, crushed
¼ teaspoon dried sage
¼ teaspoon dried basil
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons light brown sugar
sea salt and ground black pepper to taste

BALSAMIC BASIL CARROTS

We really enjoyed this for dinner and I couldn't find a recipe quite like it on recipezaar. This was lovely with ham and a salad. From a Weight Watcher's cookbook. Each serving is 1 point.

Provided by ladypit

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Balsamic Basil Carrots image

Steps:

  • Peel the carrots and slice them. Put them in a pan with the cup of water. Bring to a boil. Cover and reduce heat. Simmer for about 10 minutes or until soft (but not mushy). Drain and return to the pan.
  • While the carrots are cooking combine the other ingredients in a small bowl. Mix well to combine.
  • When the carrots are drained add the vinegar mixture and return to the heat. Stir frequently for 2 minutes.
  • Serve warm.

Nutrition Facts : Calories 68.1, Fat 1.4, SaturatedFat 0.2, Sodium 86.9, Carbohydrate 13.9, Fiber 3.3, Sugar 8, Protein 1.1

1 lb carrot
1 cup water
2 tablespoons balsamic vinegar
2 teaspoons honey
1 teaspoon olive oil
1/2 teaspoon spicy brown mustard
1 teaspoon dried basil
1/8 teaspoon ground pepper

HONEY BALSAMIC CARROTS

Make and share this Honey Balsamic Carrots recipe from Food.com.

Provided by WaterMelon

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7



Honey Balsamic Carrots image

Steps:

  • Mix vinegar, honey, and chicken stock in a small bowl.
  • Heat oil in a skillet; once hot, saute garlic until fragrant (30sec - 1 min).
  • Add carrots and saute for 2-3 minutes.
  • Stir in the vinegar mixture and let carrots cook in the sauce for a few minutes until it has reduced to a slightly sticky glaze.
  • Sprinkle with black pepper before serving.

Nutrition Facts : Calories 61.4, Fat 2.7, SaturatedFat 0.4, Cholesterol 0.9, Sodium 64.5, Carbohydrate 8.8, Fiber 0.9, Sugar 6.2, Protein 1.1

1 tablespoon balsamic vinegar
1/2 tablespoon honey
1/4 cup chicken stock
1 -2 teaspoon olive oil
1 garlic clove
1 medium carrot, sliced into rounds
fresh ground black pepper

CARROTS GLAZED WITH BALSAMIC VINEGAR AND BUTTER

Categories     Vegetable     Side     Vinegar     Carrot     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 5



Carrots Glazed with Balsamic Vinegar and Butter image

Steps:

  • Melt butter in heavy large pot over medium heat. Add carrots and sauté 5 minutes. Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes. Stir in sugar and vinegar. Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer. Season to taste with salt and pepper. Add chives and toss to blend. Transfer to bowl and serve.

1/2 cup (1 stick) butter
3 1/2 pounds peeled baby carrots or regular carrots, peeled, cut into 2-inch pieces, halved lengthwise
6 tablespoons sugar
1/3 cup balsamic vinegar
1/4 cup chopped fresh chives

BASIL CARROTS

A simple side dish from Better Homes and Gardens Calorie Counter's Cookbook. I haven't tried this one yet but plan to soon.

Provided by lazyme

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4



Basil Carrots image

Steps:

  • Slice carrots.
  • Simmer, covered, in salted water until tender, about 10 to 15 minutes; drain.
  • Combine remaining ingredients; toss with carrots.

6 medium carrots
1 tablespoon butter or 1 tablespoon margarine, melted
1/4 teaspoon salt
1/4 teaspoon basil, crushed

SWEET BASIL CARROTS

This is a great recipe. It is sweet and delicious, and goes well with most meats. It is a colourful addition to any meal. You have to try this one! It's one of my favourite recipes, which originated from a 'Gourmet'

Provided by Hag chef

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5



Sweet Basil Carrots image

Steps:

  • Cook the carrots in boiling water for 10 minutes, or until tender.
  • Drain, and add the butter, stirring to melt.
  • Add the maple syrup, basil and sea salt.
  • Stir to coat the carrots thoroughly.

Nutrition Facts : Calories 91, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 192.3, Carbohydrate 12.7, Fiber 2, Sugar 8.4, Protein 0.8

2 lbs baby carrots
3 tablespoons butter
2 tablespoons maple syrup
2 teaspoons chopped fresh basil
1/4 teaspoon sea salt

LEMON-BASIL CARROTS

THIS IS one of my favorite ways to prepare carrots-simple but flavorful. I devised this recipe since we always seem to have carrots on hand, and the dish has drawn quite a few compliments. Sometimes I'll make extra and add them to my "soup jar" in the freezer-they make a great addition to a batch of homemade soup! -Donna Smith Palisade, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 6



Lemon-Basil Carrots image

Steps:

  • Place carrots in a small saucepan; add water to cover. Cook for 10 minutes or until tender; drain and return to pan. Add the remaining ingredients. Cook over low heat until butter is melted.

Nutrition Facts : Calories 104 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 214mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 1g protein.

4 medium carrots, cut into 1-1/2 inch pieces
1 tablespoon butter
1 to 2 teaspoons lemon juice
1/4 teaspoon dried basil
1/8 teaspoon garlic salt
Dash pepper

BALSAMIC ROASTED CARROTS

What I love about this dish is how versatile it is. It goes well with a fancy main dish or it can be served up with some grilled chicken drumsticks. it also comes from Bon Appetit magazine. I hope you enjoy it.

Provided by tornadoes three

Categories     Low Protein

Time 35m

Yield 8 serving(s)

Number Of Ingredients 4



Balsamic Roasted Carrots image

Steps:

  • Toss carrots with oil and salt in a shallow roasting pan (1 inch deep).
  • Roast carrots in middle of oven, stirring occasionally, until golden and tender, 25 to 30 minutes.
  • Drizzle vinegar over carrots and shake pan a few times.
  • Roast carrots until most of vinegar is evaporated, about 2 minutes more.

Nutrition Facts : Calories 79.9, Fat 3.6, SaturatedFat 0.5, Sodium 152, Carbohydrate 11.6, Fiber 3.2, Sugar 6, Protein 1.1

2 lbs carrots, cut into 3 1/2- by 1/2-inch sticks
2 tablespoons olive oil
1/4 teaspoon salt
2 tablespoons balsamic vinegar

BALSAMIC & BROWN SUGAR ROASTED CARROTS

Bring out the sweetness of carrots with this new side dish, great with casseroles or a roast

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 1h10m

Number Of Ingredients 4



Balsamic & brown sugar roasted carrots image

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Cook carrots in boiling water for 10-15 mins, until they are starting to soften, but still have some bite. Drain and pat dry.
  • Spread the carrots out in a roasting tin, drizzle with the oil and vinegar, then sprinkle over the sugar. Season well with sea salt and black pepper, then roast for about 45 mins, turning occasionally, until the sugar has caramelised and the carrots are soft and tender.

Nutrition Facts : Calories 107 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13.5 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.58 milligram of sodium

500g carrot , peeled and halved lengthways
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tsp light muscovado sugar

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