Raspberry Balsamic Glazed Carrots with Gorgonzola sounds fancy, doesn’t it? Well, fancy does not equal difficult or demanding here – it only means DELICIOUS!
When you try these, you’ll agree.
The sweetness of the roasted carrots and the raspberry balsamic glaze is perfectly balanced with the sharp, nutty Gorgonzola cheese. It’s like fireworks for your tastebuds.
The hardest part of this recipe is timing the glaze. You want to be able to pour it, so don’t start it too early or get it too thick. When it’s about the consistency of maple syrup, you know it’s just right.
Raspberry??? With Carrots???
Don’t worry – your carrots won’t taste fruity! The flavors really do blend nicely.
Don’t have any white raspberry balsamic vinegar? You can certainly use another flavor or even a traditional balsamic vinegar.
I get all of my balsamics at my favorite local olive oil store, Oliva Di Vita. If you’re in my area, check them out. They’re wonderful!
You could also try this one from Amazon:
Is Gorgonzola Cheese Gluten Free?
Let’s take a minute to talk about gluten and Gorgonzola cheese. Many people believe that blue cheeses such as Gorgonzola may contain gluten because of the way that they are produced and thus, they avoid them.
That makes me sad.
But luckily, new research is showing that this doesn’t appear to be the case. Teri Grus, another blogger, wrote a great piece explaining it well here. If you still have concerns after reading her article, just be sure to select a brand that is processed in a way that you’re comfortable with.
Raspberry Balsamic Glazed Carrots with Gorgonzola
Ingredients
- 2 lbs. carrots cut in 3 inch pieces
- 2 T coconut oil
- 1/2 t Simple Seasoning or salt and pepper to taste
- 1/2 c white raspberry balsamic vinegar
- 1/4 c Gorgonzola cheese
Instructions
- Preheat oven to 425 degrees.
- Toss the carrots in the coconut oil and Simple Seasoning. Spread in a shallow pan. Roast for approximately 40 minutes, until fork tender and just slightly caramelized.
- When the carrots have cooked about 25-30 minutes, make the glaze. You want to time this right, so that you're drizzling the hot glaze over hot carrots.
- When the carrots are fully roasted, remove them from the oven. Sprinkle the Gorgonzola cheese over the top.
- Drizzle the White Raspberry Balsamic Glaze over the top and serve.
To Make the White Raspberry Balsamic Glaze:
- Reduce the white raspberry balsamic vinegar: Bring it to boil on the stove, reduce the heat and then allow it to simmer for about 10 minutes. When it is slightly thicker, yet still a bit bubbly, remove it from the heat. As it cools, it will continue to thicken. Do not let it get too thick! You need to be able to pour it over the carrots.
Need the link? Simple Seasoning
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