Raspberry Balsamic Glazed Carrots with Gorgonzola
Roasted carrots, drizzled with a white raspberry balsamic glaze and then sprinkled with Gorgonzola cheese are an easy WOW!
Ingredients
- 2 lbs. carrots cut in 3 inch pieces
- 2 T coconut oil
- 1/2 t Simple Seasoning or salt and pepper to taste
- 1/2 c white raspberry balsamic vinegar
- 1/4 c Gorgonzola cheese
Instructions
- Preheat oven to 425 degrees.
- Toss the carrots in the coconut oil and Simple Seasoning. Spread in a shallow pan. Roast for approximately 40 minutes, until fork tender and just slightly caramelized.
- When the carrots have cooked about 25-30 minutes, make the glaze. You want to time this right, so that you're drizzling the hot glaze over hot carrots.
- When the carrots are fully roasted, remove them from the oven. Sprinkle the Gorgonzola cheese over the top.
- Drizzle the White Raspberry Balsamic Glaze over the top and serve.
To Make the White Raspberry Balsamic Glaze:
- Reduce the white raspberry balsamic vinegar: Bring it to boil on the stove, reduce the heat and then allow it to simmer for about 10 minutes. When it is slightly thicker, yet still a bit bubbly, remove it from the heat. As it cools, it will continue to thicken. Do not let it get too thick! You need to be able to pour it over the carrots.