Heirloom carrots with rosemary balsamic demi glaze

Ingredients:

• 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

Method:

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).