Rainbow carrots and balsamic reduction is the steak side you need
When you need bright and healthy dinner or braai sides, these rainbow carrots and balsamic reduction are going to be a new favourite.
It’s always braai or steak weather and you need some great sides to go with a prime cut of meat. Some sweetness goes a long way with the savoury goodness of a perfectly cooked steak. These rainbow carrots and balsamic reduction is a sweet and sour bit of goodness that will become a new favourite side. Rainbow carrots are naturally sweeter and they don’t even need much cooking, especially when you’ve chopped them thinly. The balsamic reduction adds the seasoning and a bit of zest to the party.
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Rainbow carrots and balsamic reduction suggestions
You want to keep the colour in the bright carrots, so adding baking soda helps. Then, frying the carrots in a bit of butter adds some richness and the vinegar reduces and sticks to the tasty carrots. When tasting for seasoning, you might not need salt but freshly ground black pepper goes a long way. These sweet and sour rainbow carrots also work fantastically well with some pan-fried pork chops and you can also add some green and red peppers to the party.
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When you need bright and healthy dinner or braai sides, these rainbow carrots and balsamic reduction are going to be a new favourite.
Last updated on 23 May 2023
Rainbow carrots and balsamic reduction recipe
Course: MainCuisine: GlobalDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesIngredients
400 g 400 julienne cut rainbow carrots
5 ml 5 butter
2 ml 2 baking soda
200 ml 200 water
20 ml 20 brown sugar
100 ml 100 balsamic vinaigrette
salt & pepper
Method
- In a saucepan, heat the water. Add the baking soda and carrots. Boil for 5 minutes. The baking soda helps to retain the color.
- Drain the carrots.
- In a sauce pan, heat the butter. Add the vinegar and sugar. Reduce over medium heat. Pour over the carrots.
- Season to taste with salt and black pepper.
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