Molasses-Glazed Rainbow Carrots

Recipe courtesy of Trisha Yearwood

Show: Trisha's Southern Kitchen

Episode: Trisha's Nashville Experience

Molasses-Glazed Rainbow Carrots

Name: Molasses-Glazed Rainbow Carrots
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 pound rainbow baby carrots, halved lengthwise; 4 tablespoons unsalted butter, melted; Kosher salt and freshly cracked black pepper; 2 tablespoons olive oil; 2 tablespoons molasses; 2 tablespoons apple cider vinegar; 2 tablespoons fresh mint leaves, chopped; 2 tablespoons toasted pecans, chopped

Getting reviews...

Level: Easy

Total: 35 min
Active: 10 min

Yield: 4 servings

Level: Easy

Total: 35 min
Active: 10 min

Yield: 4 servings

Ingredients

Deselect All

1 pound rainbow baby carrots, halved lengthwise

4 tablespoons unsalted butter, melted

Kosher salt and freshly cracked black pepper

2 tablespoons olive oil

2 tablespoons molasses

2 tablespoons apple cider vinegar

2 tablespoons fresh mint leaves, chopped

2 tablespoons toasted pecans, chopped

Directions

Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
Put the carrots on the prepared baking sheet in a single layer. Pour 2 tablespoons of the butter over the carrots and sprinkle with 1/2 teaspoon each salt and pepper. Toss to coat. Bake until the carrots are browned and soft, 20 to 25 minutes.
While the carrots are baking, add the oil, molasses, cider vinegar, 1/2 teaspoon pepper, a pinch of salt and the remaining butter to a saucepan. Heat until melted, bubbling and slightly thickened, about 3 minutes. Set aside.
Transfer the carrots to a serving platter, drizzle with the molasses glaze and sprinkle with the mint and pecans.