Heirloom carrots with rosemary balsamic demi glace

By Desiree Nielson
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  • 455 grams heirloom carrots, trimmed with tops removed
  • 2 tablespoons (30 milliliters) olive oil, divided
  • Salt, for sprinkling
  • 2 teaspoons (10 milliliters) garlic, minced
  • 2 teaspoons (10 milliliters) shallots, chopped
  • 1 tablespoon (15 milliliters) fresh rosemary, finely chopped
  • 1 cup (240 milliliters) white wine
  • 1/4 cup (60 milliliters) balsamic vinegar
  • Salt and ground pepper to taste


  1. Preheat oven to 375F (190C).
  2. Chop carrots in half, lengthwise. Place on baking tray cut side up.
  3. Drizzle carrots with one tablespoon olive oil and sprinkle with salt and pepper.
  4. Roast in oven 30-40 minutes, or until tender.
  5. In a pan, drizzle remaining tablespoon of olive oil. Add garlic and shallot and sauté.
  6. Add rosemary.
  7. Pour in white wine and balsamic vinegar and bring pan to a boil.
  8. Cook until reduced by half.
  9. Season with salt and fresh ground pepper.
  10. Drizzle over carrots, and serve with sage-fried tofu (see recipe).
  11. Enjoy!


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