Carrots Glazed With Balsamic Vinegar and Butter

evelyn/athens's Note:

Another great side to a roast. These are sweet/sour perfection. From Bon Appetit, December, 2000.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 10

• ½ cup butter
• 3 ½ lbs peeledbaby carrots or 3 ½ lbs regular carrots , peeled, cut into 2 inch pieces, halved lengthwise
• 5 -6 tablespoons sugar (or to taste)
• 1⁄3; cup balsamic vinegar
• ¼ cup chopped fresh parsley or ¼ cup cilantro

Directions:

1. Melt butter in heavy large pot over medium heat.
2. Add carrots and sauté 5 minutes.
3. Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes.
4. Stir in sugar and vinegar.
5. Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer.
6. Season to taste with salt and pepper.
7. Add parsley or cilantro and toss to blend.
8. Transfer to bowl and serve.

Reviews

[sugarpea]

Wonderful! I subbed olive oil for the butter and used just enough to keep the carrots from sticking to the pan. I'll cut back a bit on the sugar next time. The carrots and balsamic made it sweet enough. Thanks Evelyn for a great way to eat carrots!

[Melanie D]

These are very good. We used parsley and will try cilantro next time. Served with #286594

[Mean Mary]

I generally cut this recipe in half but have served this several times and always have received compliments. Since I am attempting to control my 'inner sweet tooth', I will be trying the next batch with Splenda's brown sugar mix.