BJ's Smart Saver Blog
Roasted Baby-Cut Carrots with Coffee-Balsamic Drizzle
Bought a bag of baby carrots? Don't know what to do with them? Try this simple dish. The Roasted Baby-Cut Carrots with Coffee-Balsamic Drizzle will instantly turn you into a carrot lover!
Ingredients
3 lbs. Wellesley Farms® Baby-Cut Carrots
2 tbsp. Wellesley Farms Organic Extra Virgin Olive Oil
1 tsp. salt|1 tsp. freshly ground pepper
1/2 cup brewed Wellesley Farms Colombian Ground Coffee
1/2 cup Wellesley Farmsorganic Balsamic Vinegar
2 tbsp. Wellesley Farms Honey
1/2 orange, zest (orange layer of peel) only
1/2 cup Wellesley Farms goat cheese crumbles
1/4 cup chopped Wellesley Farms Walnuts, toasted
Directions
- Preheat oven to 400°. Line a sheet pan with Berkley Jensen Foil
- In a large bowl, toss carrots with olive oil. Arrange in a single layer on prepared pan and season with salt and pepper
- Roast carrots until fork tender, about 25 to 30 min. Set aside and let cool to room temperature
- While carrots roast, bring the coffee, vinegar, honey and orange peel to a boil over medium-high heat in a medium sauce pan
- Continue boiling until mixture is thick and syrupy, about 8 to 10 min. Discard orange peel and set aside to cool
- Arrange roasted carrots on a platter and drizzle with glaze. Garnish with goat cheese crumbles and toasted walnuts. Serve immediately