• Carrots Glazed With Balsamic Vinegar And Butter

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Carrots Glazed With Balsamic Vinegar And Butter


Bon Appétit, December 2000


Active time: 15 min Start to finish: 25 min


Makes 10 servings.

1/2 cup (1 stick) butter
3 1/2 pounds peeled baby carrots or regular carrots, peeled, cut into 2-inch pieces, halved lengthwise
6 tbsps sugar
1/3 cup balsamic vinegar
1/4 cup chopped fresh chives

Cooking Instructions
Step 1 Melt butter in heavy large pot over medium heat. Add carrots and saut 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 chives and toss to blend. Transfer to bowl and serve.