Charred Carrots with Balsamic Glaze & Goat Cheese
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Charred Carrots with Balsamic Glaze & Goat Cheese

Prep: 15 minutes
Broil: 12 minutes • Serves: 8

Nonstick cooking spray
1/3 cup Bertolli® balsamic vinegar of Modena
2 tablespoons Our Family® pure honey
2 pounds medium carrots, ends trimmed and quartered lengthwise
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 (4-ounce) package goat cheese, crumbled
1/2 cup chopped roasted salted pistachios

1. Place oven rack 6 inches from broiler; preheat broiler to high. Line rimmed baking pan with aluminum foil; spray with cooking spray.

2. In small saucepan, whisk vinegar and honey; heat to a simmer over medium-high heat. Reduce heat to medium-low; cook 5 minutes or until reduced by 1/2, whisking occasionally. Makes about 1/4 cup.

3. In large bowl, toss carrots, oil and salt; spread on prepared pan. Broil carrots 12 minutes or until blackened, stirring once. Makes about 48 carrots.

4. Serve carrots drizzled with vinegar mixture sprinkled with cheese and pistachios.

Approximate nutritional values per serving (6 carrots):
177 Calories, 11g Fat, 3g Saturated Fat, 6mg Cholesterol, 248mg Sodium,
17g Carbohydrates, 3g Fiber, 11g Sugars, 4g Added Sugars, 4g Protein


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