I adore the organic, multi-colored carrots that our local CSA offers this time of year. A lovely mélange of orange, yellow and purple carrots makes for a gorgeous presentation, however you decide to serve them. For this flavorful side dish, I blanched the diagonally-cut carrots in boiling water and them tossed them with olive oil, tangy white balsamic vinegar, fresh chives and crumbled Gorgonzola cheese. The vinaigrette is just perky enough to really liven up a plate of simple blanched veggies.
(To view this recipe, click on the blue title of the blog post above*)
Balsamic-Glazed Carrots with Blue Cheese
Ingredients:
- 1 lb. carrots, peeled, cut into 2-inch pieces
- 2 Tablespoons white balsamic vinegar
- 1 Tablespoon olive oil
- salt and pepper
- crumbled blue cheese
- fresh chives, snipped
Directions:
- Bring a pot of water to a boil. Add in the carrot pieces and cook for 5-6 minutes, or until they are tender.
- Drain the carrots and in a bowl, toss them together with the remaining ingredients. Season with salt and pepper to taste. Serve warm or room temp.
Tagged: balsamic-glazed, balsamic-glazed carrots, blanched carrots, blue cheese, carrots, chives, multi-colored carrots, root vegetables, side dish, vegetables, white balsamic vinegar
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