Spiced orange carrots with reduced balsamic drizzle

Plate of spiced orange carrots with reduced balsamic drizzle

Carrots are good. Can’t they feel a bit ordinary at times, though? Here’s a fun carrot recipe to spice things up a little.


  • 3 medium carrots
  • 2 Tbsp butter
  • 1/2 cup + 3 Tbsp fresh orange juice
  • 1/8 tsp cinnamon
  • dash cloves
  • salt, to taste
  • 1/8 cup balsamic vinegar
  • “glug” maple syrup (about 2 tsp, or so)


Cut the carrots into batonnet sticks. Juice oranges to make the fresh juice.

Add the butter to a pan set on medium heat, and then add the carrots and the spices. Allow them to sautee for a few mintues.

Once the carrots are beginning to soften a little, add the juice and the salt and cover.

Allow the carrots to cook until tender, but not mushy. In the meantime, reduce the balsamic vinegar in a pan by allowing some of the fluid to evaporate off at medium/low heat.

Mix the maple syrup into the reduced balsamic vinegar.

Finally, plate your carrots and drizzle with a small amount of the reduced vinegar / maple sauce*.

*The carrots are very tasty without the drizzle, as well.

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