Filet Mignon

Balsamic Honey Glazed Carrots with Toasted Hazelnuts

Crunchy, soft, and sweet...these carrots are a perfect side to the tender Pre Filet Mignon.

Cook time: 35min. total

PREP: 10min. | ACTIVE: 5min. | PASSIVE: 20min.

Balsamic Honey Glazed Carrots with Toasted Hazelnuts
SERVING SIZE: 2-4
July 19, 2018 Gluten-Free
July 19, 2018 SERVING SIZE: 2-4 Gluten-Free #eatpre

 

COOK TIME | ACTIVE: 5 MINUTES - PASSIVE: 20 MINUTES

PREP TIME: 10 MINUTES | SERVING SIZE: 4

Pair with: Filet Mignon

Ingredients

  • 2 bunches carrots, washed and peeled
  • 1 tsp salt
  • 1 tbsp grapeseed oil, or other high heat oil
  • 1/2 cup hazelnuts, chopped and toasted
  • 1/2 cup torn mint, roughly chopped

Dressing

  • 1/2 cup balsamic dressing
  • 1 tbsp dijon mustard
  • 2 tbsp honey
  • pinch salt

Instructions

  1. Preheat oven to 450 F. 
  2. Line a baking sheet with parchment paper. 
  3. Toss carrots with salt and oil on the parchment. Lay in a single layer. Bake for 20 minutes tossing/turning 1/2 way through. 
  4. In a small saucepan, whisk together balsamic, dijon, and honey. Bring to a boil and reduce to low. Let simmer until reduced by half. Taste and adjust with salt. 
  5. Place roasted carrots on a platter. Drizzle with balsamic. Top with mint and toasted hazelnuts. Enjoy!

Chef Sarah Russo
Chef Sarah Russo:
CULINARY BEEF GEEK

Chef Sarah uses her incredible knowledge of all things beef to cook up nutritious and delicious recipes, using only the freshest ingredients and the finest beef you’ll ever eat.

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