Prep 20 mins
Cook 24 mins
I love balsamic vinegar and this would be a great addition to any meal.
Make and share this Balsamic Vinegar and Butter Glazed Carrots recipe from Food.com.
- 3 ounces butter
- 1 lb peeled baby carrots or 1 lb regular carrot, peeled, cut into 2-inch pieces, halved lengthwise
- 1 tablespoon sugar
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup chopped fresh chives
- Melt butter in a 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 chives and toss to blend.
My husband is not a huge cooked carrrot fan....he asked what I did to make the carrots SO good this time!!! I used only 2 t. of sugar and just a tad less than half a cup as I don't like my carrots too sweet. Theese went together exactly as the directions said and they turned out perfect. I KNOW these will be a repeat in our home.
Interesting flavor, I did expect them too be sweeter though. I used red balsamic vinegar, which did not make the dish terribly attractive. I would believe the white/clear balsamic vinegar would be a much better choice-but our Supermarkets do not carry that type. Didn't have any chives so used green onions. Thanks Lvs2Cook!
Absolutely delicious! I didn't add the chives as I didn't want the carrots to have an oniony flavour. We loved these.