Serves 3-4, as a side
Ingredients:
1 pound (454 g) heirloom carrots, trimmed with tops removed
2 tablespoons (30 ml) olive oil, divided
Salt and pepper
2 teaspoons (10 ml) minced garlic
2 teaspoons (10 ml) chopped shallots
1 tablespoon (15 ml) finely chopped fresh rosemary
1 cup (240 ml) white wine
¼ cup (60 ml) balsamic vinegar
Method:
Preheat oven to 375 F (190 C).
Chop carrots in half, lengthwise. Place on baking tray cut side up.
Drizzle carrots with 1 tablespoon (15 ml) olive oil and season with salt and pepper.
Roast 30-40 minutes, or until tender.
Meanwhile, in a sauté pan, heat the remaining olive oil over medium high heat. Add the garlic and shallot and sauté for 1 minute, until starting to brown slightly.
Add the rosemary and toss to combine.
Pour in white wine and balsamic vinegar and bring to a boil.
Cook until reduced by half.
Season with salt and pepper.
Drizzle over carrots, and serve with Sage-Fried Tofu (click to see recipe).
Enjoy!
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