Heirloom carrots with rosemary balsamic demi glaze


  • 1 lb heirloom carrots, trimmed with tops removed
  • 2 tablespoons (30ml) olive oil, divided
  • Salt, for sprinkling
  • 2 teaspoons (10ml) garlic, minced
  • 2 teaspoons (10ml) shallots, chopped
  • 1 tablespoon (15ml) fresh rosemary, finely chopped
  • 1 cup (240ml) white wine
  • ¼ cup (60ml) balsamic vinegar
  • Salt and ground pepper to taste


  1. Preheat oven to 375oF (190oC).
  2. Chop carrots in half, lengthwise. Place on baking tray cut side up.
  3. Drizzle carrots with 1 tablespoon olive oil and sprinkle with salt and pepper.
  4. Roast in oven 30-40 minutes, or until tender.
  5. In a pan, drizzle remaining tablespoon of olive oil. Add garlic and shallot and sauté.
  6. Add rosemary.
  7. Pour in white wine and balsamic vinegar and bring pan to a boil.
  8. Cook until reduced by half.
  9. Season with salt and fresh ground pepper.
  10. Drizzle over carrots, and serve with sage-fried tofu (see recipe).