Balsamic Ginger Glazed Carrots

These carrots were insane. Although glazed carrots scream autumn, I needed something to counter the taste of the swiss chard I was making for a dish. I thought sweet would counter bitter. That’s the only reason I decided to make glazed carrots — but this was the embodiment of necessity being the mother of invention! Okay, so I know I didn’t invent glazed carrots, but these were seriously good. And I would have never thought to make them if it weren’t for the swiss chard. Well, maybe I would have thought to make them for like, Thanksgiving or something — but that’s a really long time away. Okay, just make these carrots because they taste amazing.

Balsamic Glaze carrots close up

What You’ll Need:

  • Approximately 1/2 pound of organic baby carrots, stems removed (I got mine from the farmer’s market)
  • 4 tablespoons balsamic vinegar
  • 1 tablespoon ground ginger
  • 1/2 teaspoon salt
  • 2 tablespoons agave
  • 1 tablespoon olive oil
  • glass container with lid (big enough to fit carrots)
organic baby carrots
Organic baby carrots.

What to Do:

  1. Wash carrots thoroughly.
  2. Place baby carrots in container and add vinegar and ginger; mix carrots into vinegar mixture well until all carrots are covered.
  3. Cover container with lid and place in fridge. Let carrots marinate for an hour, minimum 30 minutes.
  4. Remove carrots from fridge and set aside to become room temperature.
  5. Heat a skillet on low to medium heat with olive oil in it.
  6. Once hot, remove carrots from container and add to skillet. Add salt to carrots and stir into olive oil; let saute for approximately 3 minutes.
  7. Reduce heat to a simmer and add remaining balsamic marinade to skillet. Stir marinade into carrots.
  8. Let carrots simmer for approximately 2 minutes, stirring frequently.
  9. Add agave to skillet, and stir into carrots well.
  10. Turn up heat to low and let carrots saute, stirring frequently to avoid agave from burning and sticking on the pan.
  11. Saute carrots for approximately 4 more minutes or until carrots are tender and have started to gain a caramelized glaze. Remove from heat. Bon appetit!

Date posted on Instagram: 6/28/18

Author: thevegangirlnyc

Vegan foodie in New York City. Saving the animals, the planet, and my health one meal at a time.

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