Guinness Glazed Carrots Recipe
I used thin baby carrots for this one. If you bough bigger buggers, you might have to slice and chop them up a little more so they are all cooked through in the end.
Love carrot side dishes? Then also check out my roasted carrots with homemade cilantro butter!
- 1 ⅔ lb fresh carrots (750 g)
- 2 garlic cloves chopped
- 1 tsp cumin seeds (optional)
- ¾ cup Guinness (180 ml)
- 2 tbsp balsamic vinegar
- olive oil
Trim the carrots (don't peel them) and rinse them well. Cut the carrots into about 3-inch (7,5 cm) pieces and slice those in half again. Then transfer the sliced carrots and chopped garlic to a large baking dish. Sprinkle with the cumin seeds (optional), a little pepper and salt and a generous splash of olive oil.
Then pour in the Guinness and the balsamic vinegar.
- Season again with a little dash of pepper and salt to taste. Stir all the ingredients well to make sure that all the different flavors are evenly spread over the dish. Bake the carrots in a preheated oven at 392°F (200°C) for 45 minutes. Then turn off the heat in the end, stir the carrots but leave the dish in the hot oven for another 30 minutes. The beer should have reduced nicely.
- Remove the dish from the oven and give the carrots and the remaining sauce another good stir right before serving.