Sunday, February 24, 2013

Caramelized Carrots and Pearl Onions

Caramelization.  You know, that delicious, golden brown, ooey gooeyness that happens when natural sugars are brought out of whatever food you are cooking?

Yeah... you know exactly what I am talking about...

And all I can say is that you are in luck because this dish has caramelization occur everywhere.

First, the veggies caramelize in the oven, getting toasty brown and scrumptious.

Then, once you pour a sweet honey-balsamic dressing on top of them, it glazes over even more in the oven, creating a lot more caramelization goodness.

Amazing, right?  I swear, this dish is honestly like eating candy rather than vegetables... it's a great thing.

So wipe your mouth from all of that drool and go make this dish right now!! You won't be sorry.

1 bag baby carrots, quartered lengthwise
About 10 pearl onions, if small keep whole, if large cut in halves

Kosher salt, about 1/2 tsp
Freshly ground pepper about 1/2 tsp
Extra virgin olive oil, drizzled (I used probably around 1/2- 1 TBS)

Dried thyme, 1 tsp
Garlic powder, 1 tsp
about 1/4 cup honey
about 1/4 cup balsamic vinegar

Preheat the oven to 400 degrees F. Wash and chop veggies.  On your cutting board, salt and pepper the veggies and mix around with hands, just so every veggie is seasoned well.

Place tin foil on a cookie sheet and spray with non-stick cooking spray.  Add veggies.  Drizzle extra virgin olive oil on top of veggies.  Toss with hands to coat every single veggie.  Sprinkle dried thyme and garlic powder all over veggies.  

Place veggies in oven for 15 minutes.  While veggies are cooking mix together balsamic and honey in a bowl and set aside.  Once carrots and onions have cooked for 15 minutes, pull out of oven, toss with a spatula.

Pour the honey-balsamic glaze dressing all over the top.  Toss again with a spatula so every veggie gets tossed in a little bit of the glaze.    

Place veggies back in the oven and bake for another 15 minutes, or until the carrots and onions are cooked through and caramelized.

No comments:

Post a Comment