“Balsamic Blood Orange Glazed Baby Carrots”

Our diets seem to include more vegetables these days but are you tired of fixing them the same old way? Over the years I have looked for new ways to fix my vegetables as I’m sure you have. Sometimes just plain old salt and pepper just doesn’t cut it. Maybe you want your vegetables enhanced to reflect the protein you’re serving. When I came up with my recipe for Balsamic Blood Orange Glazed Baby Carrots, pork tenderloin was my inspiration. My pork tenderloin was roasted in the oven with a Balsamic glaze. I didn’t want plain steamed carrots. No plain old, same old here.

This recipe is perfect for any weeknight when running short on time and while craving something different. And since blood orange juice is around right now, what better ingredient to mix with carrots. You can use regular orange juice if you cannot find blood orange juice. Works out just fine, making this recipe a year round favorite.

Balsamic Blood Orange Glazed Baby Carrots

Baby carrots are kid-friendly too so I’m sure they will love these little gems especially since they have a sweet taste. Balsamic Blood Orange Glazed Baby Carrots are made by cooking your carrots to your liking. While the carrots are cooking, mix up Balsamic vinegar, blood orange juice and sugar in a small saucepan until reduced by half. Pour your glaze over carrots and serve. My husband loves carrots this way and he was not a big fan of these little vegetables. I can happily say I converted him and now he’s a believer. Turn your family into believers and serve Balsamic Blood Orange Glazed Baby Carrots during your next family mealtime. I guarantee they’ll be asking for them frequently.

Share your favorite weeknight vegetable recipe.

Balsamic Blood Orange Glazed Baby Carrots

3 cups baby carrots

1/3 cup Balsamic vinegar

1/3 cup fresh Blood orange juice

2 t. granulated sugar

In a medium saucepan, steam or cook baby carrots in water just until tender (fork inserted should release easily, about 15 minutes. Drain and leave carrots in saucepan.

While carrots are cooking, in another small saucepan, combine vinegar, orange juice and sugar. Bring vinegar mixture to boil, letting reduce by half to make glaze, stirring occasionally. Please don’t burn the glaze. Glaze will thicken as it cools.

Drizzle glaze over carrots to your liking. Warm carrots over low heat until heated through and glaze sticks to vegetables; serve.

Makes 4 servings. Carbs, 22.5 g.