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5
from 1 vote
Grilled Carrots with Rosemary Balsamic Reduction
These Grilled Carrots with Rosemary Balsamic Reduction are grilled to perfection. The balsamic reduction elevates carrots to another level!
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish
Cuisine:
vegan, gluten free
Servings:
4
- 5
Calories:
168
kcal
Author:
Willow Moon
Ingredients
Rosemary Balsamic Reduction
1
cup
balsamic vinegar
1
(6") long stem of rosemary
Carrots
8-10
carrots
peeled and sliced
2
tablespoon
olive oil
salt
US Customary
-
Metric
Instructions
Rosemary Balsamic Reduction:
In a saucepan, combine balsamic vinegar and rosemary stem.
Bring to a boil, then reduce to a simmer, stirring the whole time. Simmer for 10-15 minutes to thicken sauce. Remove rosemary stem.
Carrots:
Peel and slice carrots, making uniform pieces, so that they cook at the same time (and look pretty).
Pour olive oil in a grill pan, making sure to oil raised edges. Add carrots and sprinkle with salt. Cook on medium high heat until grill marks appear.
Flip and grill the other side until grill marks appear, or until softened.
Serve with rosemary balsamic reduction.
Nutrition
Calories:
168
kcal
|
Carbohydrates:
22
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Cholesterol:
0
mg
|
Sodium:
99
mg
|
Potassium:
461
mg
|
Fiber:
3
g
|
Sugar:
15
g
|
Vitamin A:
20380
IU
|
Vitamin C:
7.2
mg
|
Calcium:
57
mg
|
Iron:
0.8
mg