Balsamic Vinegar and Butter Glazed Carrots
"I love balsamic vinegar and this would be a great addition to any meal."
- Ready In:
- 44mins
- Serves:
- Units:
Nutrition Information
3
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ingredients
- 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
directions
- 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.
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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.
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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!
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Absolutely delicious! I didn't add the chives as I didn't want the carrots to have an oniony flavour. We loved these.
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I love balsamic vinegar and this would be a great addition to any meal.
