Apricot Glazed Carrots

Apricot glazed rainbow carrots with Gustare Apricot Balsamic Vinegar and Hojiblanca Olive Oil

Apricot Glazed Carrots

CATHERINE FERRARESI

Servings

4

Prep Time

15 minutes

Cuisine

American

Category

Vegetables

Rainbow carrots with Gustare Apricot Balsamic and Hojiblanca Extra Virgin Olive Oil. Sweet and savory glazed vegetables for any meal.

Apricot Glazed Carrots

Ingredients

  • 1½ tbsp. Gustare Apricot Balsamic Vinegar

  • 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

  • 1 tbsp. fresh chives, in ¼ inch cuts

  • 1 ¼ tsp. Gustare Fleur de Sel

  • ¼ tsp. black pepper, freshly ground

  • 2 packages baby rainbow carrots (1½ pounds)

Directions

  1. In a large bowl, combine balsamic vinegar, olive oil, juice, honey, herbs, and seasonings. Combine and set aside.

  2. 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.

  3. 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.

  4. Drain carrots and add to large bowl with dressing. Toss gently.

  5. Serve immediately, room temp, or chilled. Enjoy!

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  1. Substitutions: Blood Orange Olive Oil and Honey-Ginger Balsamic

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