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Rainbow Carrots with Balsamic Reduction
Melissa Jacobs
Transform your Sunday lunch roast chicken with these gourmet-style rainbow carrots prepared in a balsamic reduction.
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
38
minutes
mins
Course
Main Course
Cuisine
Global
Servings
6
Ingredients
400
gram
julienne-cut rainbow carrots
5
ml
butter
2
ml
baking soda
200
ml
water
20
ml
brown sugar
100
ml
balsamic vinaigrette
salt & pepper
Instructions
In a saucepan, heat the water
Add the baking soda and carrots
Boil for five minutes
The baking soda helps to retain the colour
Drain the carrots
In a sauce pan, heat the butter
Add the vinegarĀ and sugar
Reduce over mediumĀ heat
Pour over the carrots