Balsamic Glazed Carrots

We had our sweet neighbors over for dinner last night and I finally got around to making these carrots again. Sautéing them prior to baking makes them sweet and chewy. It's such a simple side dish, and could go with just about anything from breaded fish to a roasted chicken. 



Coconut oil

4-5 carrots

Salt and pepper


Balsamic vinegar

½ cup brown sugar

Preheat oven to

400 f

Heat up some olive oil in a large skillet over high heat. Meanwhile peel and cut your carrots in half, then in half again, like you’re cutting them up for a snack. Season with salt and pepper and a shake of cinnamon. Sauté until tender and starting to brown. 

Transfer carrots to a baking dish and turn your heat to low. Cover the pan with balsamic vinegar and a big dollop of coconut oil. I know oil and vinegar don’t typically mix, but let me tell you, when there’s a will (and a whisk) there’s a way! Whisk the two together vigorously until totally combined. 

Add your brown sugar, sprinkle a bit more cinnamon, and mix well. Turn up heat to high until it starts to bubble and reduce down into a glaze. 

Immediately pour over carrots and bake in the oven for

30 minutes. 

Seriously, why don't we just call this a dessert? They really ought to be. 

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