Ingredients for Balsamic Vinegar And Butter Glazed Carrots
- 2 tablespoons butter
- Baby Carrots
- 2 tablespoons brown sugar
- Balsamic Vinegar
- Fresh Chives
How to Make Balsamic Vinegar And Butter Glazed Carrots
- Melt 2 tablespoons of butter in a large pot or skillet over medium heat.
- Add 1 pound of carrots, peeled and sliced into 1/2-inch thick pieces, and sauté for 5 minutes, stirring occasionally.
- Add 1/4 cup of water, cover, and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes.
- Stir in 2 tablespoons of brown sugar and 2 tablespoons of balsamic vinegar.
- Cook uncovered, stirring frequently, until carrots are tender and glazed, about 12-15 minutes. The sauce should thicken slightly.
- Season to taste with salt and freshly ground black pepper.
- Stir in 2 tablespoons of chopped fresh chives before serving.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
34g
Fat
54g
Carbs
4g
