Brighten dinner with Balsamic Glazed Carrots. Glaze convenient baby-cut or sliced carrots with amazing sweet ‘n sour alchemy.
Available year round, baby-cut carrots come from carrots bred to be sweet and thin. Since the invention of baby-cut carrots, carrot consumption has increased, which is great because carrots are certainly a healthful food. Carrots contain the antioxidant beta-carotene (a plant form of vitamin A), other beneficial carotenoids, protective phenolic compounds and fiber.
When harvested, carrots, like most other produce, are washed with a water solution that contains chlorine at a level below that found in tap water to remove dirt and contaminants. Contrary to a circulating online hoax, chlorine does not leave a harmful residue. The white “blush” sometimes observed on cut carrots is simply dried carrot flesh that can be rehydrated by soaking in water for a few minutes.
Carrots raw, steamed or boiled are delicious. Balsamic vinegar, a must-have staple, heated with a little brown sugar makes an intense, woody, fruity glaze that brings out the natural sweetness in carrots. The authentic Aceto Balsamico Tradizionale vinegars from Modena or Reggio Emilia, Italy are very expensive, so much so that clever chefs know to drizzle only a few drops to finish a dish. The commonly available Balsamic Vinegar of Modena is more suitable to make a balsamic glaze. Though store-bought balsamic glazes are available, make yours quickly and easily for a lot less money. Amaze your palate by glazing other winter vegetables like butternut squash and Brussels sprouts too!
Balsamic Glazed Carrots
- 1 Tbsp. peanut or canola oil
- 4 cups baby-cut carrots or 1/2-inch diagonally sliced carrots
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. brown sugar
- Salt and freshly ground black pepper to taste
- In large skillet, heat oil over medium-high heat. Add carrots. Sauté until carrots become tender crisp and start to brown slightly, about 11-12 minutes. Reduce heat to medium. Sprinkle vinegar and sugar over carrots, stirring to thoroughly coat carrots. Season to taste with salt and pepper. Remove from heat and serve warm.
Makes 6 servings. Per serving: 66 calories, 2 g total fat (0 g saturated fat), 11 g carbohydrate,<1 g protein, 1.5 g dietary fiber, 64 mg sodium.
» Sign up for weekly AICR Health-e-Recipes
The American Institute for Cancer Research champions the latest and most authoritative scientific research from around the world on cancer prevention and survival through diet, weight and physical activity, so that we can help people make informed lifestyle choices to reduce their cancer risk.
We have contributed over $105 million for innovative research conducted at universities, hospitals and research centers across the country. Find evidence-based tools and information for lowering cancer risk, including AICR’s Recommendations for Cancer Prevention, at www.aicr.org.
You couldn’t go wrong with this healthy but yummy recipe. Thanks for sharing!