Red Carrots Glazed with Balsamic Vinegar Recipe
Back To View All Posts

Red Carrots Glazed with Balsamic Vinegar Recipe

Cook Mode (Keep screen awake)
1/2 cup (1 stick) butter

3-1/2 pounds peeled red carrots - whole if small, or halved lengthwise and cut into 2-inch pieces

6 tablespoons India Tree Caster Sugar

1/3 cup balsamic vinegar - from Modena or Reggio-Emilia

Red Carrots Glazed with Balsamic Vinegar and Butter Recipe


Red carrots are not as naturally sweet as orange carrots -- so this recipes is a perfect way to bring-out more sweetness. Combining a rainbow of carrot colors makes for a beautiful plate!

Recipe adapted from The Bon Appetit Cookbook, (Conde Naste Publications)

Directions:

1. Melt butter in heavy large pot over medium heat.

2. Add carrots and saute 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 sauce is reduced to glaze, stirring frequently - about 12 minutes longer.

6. Season to taste with salt and pepper.

Transfer balsamic glazed carrots to bowl and serve.




 

Other Recipes You May Like

  • Lemon Olive Oil Cake

    Triple-Lemon Olive Oil Cake

    While we don’t usually recommend cooking with extra virgin olive oil (we want to preserve those precious polyphenols and get the most flavor and nutrition out of them!), we couldn’t...

    Triple-Lemon Olive Oil Cake

    While we don’t usually recommend cooking with extra virgin olive oil (we want to preserve those precious polyphenols and get the most flavor and nutrition out of them!), we couldn’t...

1 4