Carrots Glazed With Balsamic Vinegar and Butter Recipe #82032
Another great side to a roast. These are sweet/sour perfection. From Bon Appetit, December, 2000.
45 min | 20 min prep
SERVES 10
- 1/2 cup butter
- 3 1/2 lbs peeled baby carrots or regular carrots, peeled, cut into 2 inch pieces, halved lengthwise
- 5-6 tablespoons sugar (or to taste)
- 1/3 cup balsamic vinegar
- 1/4 cup chopped fresh parsley or cilantro
- Melt butter in heavy large pot over medium heat.
- Add carrots and sauté 5 minutes.
- Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes.
- Stir in sugar and vinegar.
- Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer.
- Season to taste with salt and pepper.
- Add parsley or cilantro and toss to blend.
- Transfer to bowl and serve.
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5 stars