Carrots Glazed With Balsamic Vinegar And Butter

I love cooking with balsamic vinegar, it’s a refreshingly different way of serving boring glazed carrots, and this recipe is super easy.

Serves:  8

INGREDIENTS:

• 120 ml butter
• 1.6 kg peeled baby/regular casrrots peeled, cut into strips
• 100 ml sugar (or to taste)
• 80 ml balsamic vinegar
• 60 ml chopped fresh parsley or 60 ml chopped cillantro or coriander

METHOD:

• Melt butter in heavy 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 parsley or cilantro and toss to blend.
• Transfer to bowl and serve.