Ingredients
Directions
Preheat oven to 400 degrees F.
Roast the carrots: Create a large enough piece of foil to make a “boat” to steam roast. Lay the same-sized piece of parchment paper on top of the foil. Place the julienned carrots inside the foil/parchment paper.
Squeeze the lemon over top of the carrots.
Sprinkle the carrots with salt, if using.
Seal the foil boat, place in the oven to steam roast for 20 minutes.
In the meantime, make the balsamic blueberry reduction: Add the balsamic vinegar, blueberries, and salt (if using) to a medium stovetop pan and heat on medium-high until boiling.
Reduce the heat to simmer for 10 minutes, stirring occasionally. Side aside until carrots are finished cooking.
Once the carrots are done steaming, remove from oven and carefully open the roasting boat (be careful not to burn yourself on the steam!).
Divide the carrots between your plates and pour blueberry balsamic glaze over the top.
Garnish with parsley and lemon slices, if desired.
Chef's Notes
Substitutions
In place of carrots try parsnips, radishes, turnips, beets, or your favorite root vegetables of choice.
In place of blueberries try raspberries, strawberries, or blackberries.
In place of parsley try basil.
Additional Notes
Instead of steaming the carrots in the oven, you can steam in a steamer basket on the stovetop and squeeze lemon juice over top.
Instead of steaming carrots, you can dry roast them in lemon juice. Place them on a parchment-lined baking sheet and roast at 400 degrees F for 20 minutes or until desired tenderness of the carrots.
Other ways to use blueberry balsamic reduction
Make extra and save half for a dressing. Just add water to make it a thinner consistency. Add date paste if you need to cut the tanginess of the balsamic and if your blueberries are more sour than sweet.
Enjoy on top of poached fruit.
Brush on portobello mushroom “steaks.”
Add to sandwiches and wraps.
Pour on top of strawberries.
Storage
Store Blueberry Balsamic Reduction in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Preheat oven to 400 degrees F.
Roast the carrots: Create a large enough piece of foil to make a “boat” to steam roast. Lay the same-sized piece of parchment paper on top of the foil. Place the julienned carrots inside the foil/parchment paper.
Squeeze the lemon over top of the carrots.
Sprinkle the carrots with salt, if using.
Seal the foil boat, place in the oven to steam roast for 20 minutes.
In the meantime, make the balsamic blueberry reduction: Add the balsamic vinegar, blueberries, and salt (if using) to a medium stovetop pan and heat on medium-high until boiling.
Reduce the heat to simmer for 10 minutes, stirring occasionally. Side aside until carrots are finished cooking.
Once the carrots are done steaming, remove from oven and carefully open the roasting boat (be careful not to burn yourself on the steam!).
Divide the carrots between your plates and pour blueberry balsamic glaze over the top.
Garnish with parsley and lemon slices, if desired.