Maple Balsamic Glazed Carrots

Maple Balsamic Glazed Carrots

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A simple and versatile side dish for weeknight meals or fancier occasions – pairs well with a simple roast chicken or stuffed pork loin.

A plate of Maple Balsamic Glazed Carrots sits on a wooden table.

Maple Balsamic Glazed Carrots Recipe

Ingredients

  • 6 Large Carrots, peeled and cut on the bias ¼” thick
  • 1 ½ Tbsp. LeRoux Butter Flavored Olive Oil**
  • 1 ½ Tbsp. Unsalted Butter
  • Pinch of Salt
  • ¼ Tsp. Ground Cumin
  • 2 Tsp. LeRoux Maple Dark Balsamic**, or more to taste

Instructions

  • Melt butter and olive oil over medium heat in a large (12” or similar) frypan. Add cumin and stir until aromatic.
  • Add carrots and salt and sauté until carrots are softened and lightly browned. Add balsamic and remove from heat, stirring to coat as balsamic reduces in the hot pan.
  • Season to taste and serve.

Notes

** Available at LeRoux Kitchen

Referenced products

  • Bottle of LeRoux olive oil with popcorn and sea salt on wooden table.

    Butter Flavored Olive Oil
  • Bottle of LeRoux vinegar with autumn leaves on a wooden table

    Vermont Maple Dark Balsamic
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