Balsamic Glazed Carrots

Today I sampled some 18 year old aged balsamic vinegar.  It was super sweet.  It turns out that as it ages it gets sweeter and sweeter.  It is also pricier, but well worth it on occasion.  If you have the chance, I highly recommend trying some.  If you are on a budget, you can buy a regular balsamic vinegar and reduce it in a small saucepan over medium heat until it is thick and syrupy.  Either will work in this recipe.  The balsamic enhances the sweetness of the carrots which start to caramelize in the oven. 

Balsamic Glazed Carrots

5 large carrots cut into french fry sized pieces
5-6 tablespoons aged balsamic vinegar
3-4 tablespoons extra virgin olive oil
Salt

1. Preheat oven to 375 degrees F.
2. Slice carrots into sticks and place on baking sheet that has been covered in parchment paper.
3. Spread carrots out evenly on the pan.  Drizzle with 3-4 tablespoons of balsamic vinegar and 3-4 tablespoons olive oil.  Sprinkle with salt.  Toss carrots with your hands until they are evenly coated.
4. Bake for about 25-35 minutes until the carrots are soft and starting to brown. 
5. Remove from the oven.  Drizzle with 2 more tablespoons of balsamic vinegar and serve warm.