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Steam or blanch carrots until they are tender. (To blanch, cook carrots in boiling water for about 3 minutes.)
In a small sauce pan, over medium heat, combine butter and brown sugar. Cook until butter is melted.
Add the carrots and stir. Cook for an additional 2-3 minutes until the glaze clings to the carrots.
Preheat oven to 425.
In a large bowl, combine balsamic vinegar, honey, brown sugar, and oil. Toss the carrots in the liquid until they are coated.
Spread carrots out on a greased baking sheet. Bake for 25-30 minutes, or until carrots start to brown on the edges. Half-way through the baking time, stir the carrots.
Optional: After you stir the carrots on the baking sheet, brush more of the balsamic mixture over the top.
Heat a large skillet over medium heat. Add butter and cook until browned.
Add the carrots and cook until carrots are tender, ~4-5 minutes.
Add honey, brown sugar, orange juice, and thyme. Stir to combine.
Cook for an additional 2-3 minutes, or until the glaze clings to the carrots.