Red Carrots Glazed with Balsamic Vinegar Recipe


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 La Vecchia Dispensa Balsamic Vinegar - 6 year is ideal

1/4 cup shopped fresh chives


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. Any carrot will do.

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


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.

7. Add chives and toss to combine.

Transfer balsamic glazed carrots to bowl and serve.