Here are carrots in all their sweet glory, fresh from the farmers’ market and dressed with a glaze that brightens them with a hint of piquancy.  The unusual combination of ingredients for this recipe just sprang from my brain, and I was delighted to find it to be a perfect balance of flavors.

Chiffonade is just a fancy word for very thin ribbon-like slices of basil leaves. To make basil chiffonade, stack the leaves neatly together, roll them into a tight cylinder, then make thin crosswise slices through them with a very sharp knife.


2 pounds young carrots, peeled

1 to 2 Tbsp. avocado oil

1/3 cup white balsamic vinegar (I used some special cranberry-pear flavor)

2 Tbsp. agave nectar

1 tsp. Dijon mustard

2 Tbsp. dried cranberries

Salt and pepper to taste

Basil sprigs and chiffonade for garnish


1. Preheat oven to 425 degrees.

2. Top a sheet pan with parchment and add carrots. Drizzle them with avocado oil and sprinkle them with salt and pepper. Use the edges of the parchment and your hands to roll the carrots around until they’re evenly coated.

3. Roast the carrots for 30 minutes, more or less, depending on their size. Stir them halfway through the cooking time. They’re done when the thickest part can just barely be pierced by a fork. Do not overcook them.

4. While the carrots are roasting, prepare the glaze: in a small saucepan, whisk together vinegar, agave nectar, mustard and cranberries. Bring it to a boil, then reduce the heat. Cook and whisk for 7 minutes, until the glaze is somewhat reduced and thickened. Remove it from the heat and set aside until the carrots have cooked.

5. Transfer the roasted carrots to a serving platter and drizzle them with the glaze. Sprinkle them with a little basil chiffonade and garnish with a few basil sprigs.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at