Apricot Glazed Carrots
Rated 5.0 stars by 1 users
Category
Vegetables
Cuisine
American
Author:
CATHERINE FERRARESI
Servings
4
Prep Time
15 minutes
Rainbow carrots with Gustare Apricot Balsamic and Hojiblanca Extra Virgin Olive Oil. Sweet and savory glazed vegetables for any meal.
Ingredients
-
1½ tbsp. Gustare Apricot Balsamic Vinegar
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2 tbsp. Gustare Hojiblanca Extra Virgin Olive Oil
- 1 tbsp. freshly squeezed orange juice
-
1 tbsp. Bee Boss Honey
- 1 tbsp. fresh thyme leaves
-
1 tbsp. fresh dill, coursely chopped or plucked pieces with fingers
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1 tbsp. fresh chives, in ¼ inch cuts
-
1 ¼ tsp. Gustare Fleur de Sel
- ¼ tsp. black pepper, freshly ground
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2 packages baby rainbow carrots (1½ pounds)
Directions
In a large bowl, combine balsamic vinegar, olive oil, juice, honey, herbs, and seasonings. Combine and set aside.
Cut the purple carrots in half to reveal the pretty inside; cut other colors sometimes in quarters for the chubbier ones so that everything cooks evenly.
Bring a pot of water to a boil, add carrots and cook to tender crisp, approximately 4 minutes. If you prefer fork tender, cook an additional 1-2 minutes.
Drain carrots and add to large bowl with dressing. Toss gently.
Serve immediately, room temp, or chilled. Enjoy!
Notes:
Substitutions: Blood Orange Olive Oil and Honey-Ginger Balsamic
