Our Recipes

Glazed Dutch Carrots with Balsamic Vinegar

Details:

Trim stems from the carrots. Scrub to remove any dirt. Peel. 

Preheat oven to 180°C. Place the carrots in a large 3 litre (12 cups) capacity glass or ceramic ovenproof baking dish. 

Combine the sugar, butter and vinegar in a small bowl. Pour over the carrots. Season with salt and peper. Toss to coat. 

Bake in the oven, tossing occasionally, for 45 minutes or until the carrots are tender. 

Arrange on a serving platter. Drizzle over the glaze to serve.




Glazed Dutch Carrots with Balsamic Vinegar Ingredients
Ingredient Quantity Description Stallholders
Butter30 gramsmelted
Brown Sugar100 grams (1/2 cup)firmly packed
Baby Dutch Carrots4 bunches
Balsamic Vinegar2 tablespoon

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