Rainbow Carrots & Balsamic Reduction – Every hero dish needs a sidekick

Every family has their favourite side-dishes to go along with roasts, grills and braais. Some of these sides are simple and others can be creative and a bit more complicated. However, we bring you the best of both worlds with this Rainbow Carrots & Balsamic Reduction. It goes great with steaks and pork chops, as well as big roasts.

You will be pleasantly surprised by the taste of these very colorful carrots. Not only does it add color to any plate, it is delicious. The sweet and sour balsamic reduction compliments these vegetables in a big way. Carrots are also very high in Vitamin A and fibre. Rainbow carrots also tend to be a bit sweeter and packed with more flavour. The recipe also specifies chopping your carrots julienne-style. Which means you will be cutting these carrots into very thin, yet not “floppy” strips so that they can keep their structure. Also, the baking soda helps to retain the color of these beautiful carrots.

Serve our Rainbow Carrots & Balsamic Reduction to your friends and family at the next get-together. It’s a must-try!

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Rainbow Carrots & Balsamic Reduction

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Recipe by Melissa Jacobs Course: MainCuisine: GlobalDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Ingredients

• 400 g julienne cut rainbow carrots

• 5 ml butter

• 2 ml baking soda

• 200 ml water

• 20 ml brown sugar

• 100 ml balsamic vinaigrette

• salt & pepper

Method

• In a saucepan, heat the water. Add the baking soda and carrots. Boil for 5 minutes. The baking soda helps to retain the color.
• Drain the carrots.
• In a sauce pan, heat the butter. Add the vinegar and sugar. Reduce over medium heat. Pour over the carrots.

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Every meal needs a delicious side. Are you looking for some tasty sides to serve to your friends and family? We have excellent suggestions for you to try, just check out our recipes.