Orange Balsamic Glazed Carrots
Is it me, or are carrots the most kid friendly vegetable ever? Just a question I thought I’d throw out there. What’s great about carrots is that as your kids are eating them, their little bodies are being assisted with the growing process, they have more energy (I know, you want them to slow down!), their immune system, eye development and digestion are being assisted in functioning properly. And that’s just the beginning. Even if carrots are most kids favorite veggie, it doesn’t mean we adults don’t enjoy them and can’t take advantage of the same benefits as well.
Carrots are one of my favorite vegetables to experiment with. I’ve boiled them, steamed them, roasted them, glazed them, mixed them in a veggie medley, stewed them with meat, made salads and breads with them. In my opinion, they are best when they have a little bite to them! Glazing them is one of my favorites to make when having family over for dinner. If it’s holiday time they know to expect this and it is something they look forward to (especially my sister Gail, who isn’t a big fan of the vegetable, but she does like this). Enough of my love for the carrot, and on with the recipe!
Orange Balsamic Glazed Carrots
Ingredients
- 10 Carrots Sliced
- 1 Cup Orange juice
- 2 Tbsp Balsamic vinegar
- 1 Tbsp Butter
- ½ Tsp Cornstarch
- 1 Tsp Parsley Finely Chopped
Instructions
- Peel and slice carrots. Steam carrots till tender. If you don't have a steamer, put the carrots in a large pan with about an inch of water and once it begins to steam put a lid on the pan, reduce the temperature to low and let steam till slightly tender, yet crisp.
- Mix cornstarch with about 1 tablespoon of orange juice and set aside.
- Pour remaining amount of orange juice into a saucepan and mix in cornstarch mix and balsamic vinegar. Add butter. Cook on medium-low heat, occasionally stirring, until thickened and reduced, about 12-15 minutes .
- Chop parsley. Toss glaze with carrots and diced parsley and serve.