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Carrots Glazed with Balsamic Vinegar and Butter

3.9

(185)

Image may contain Vegetable Plant Food Carrot and Hot Dog
Carrots Glazed with Balsamic Vinegar and ButterNoel Barnhurst

For ease, use the peeled baby carrots sold in plastic bags in the produce section of most supermarkets.

Recipe information

  • Yield

    Makes 10 servings

Ingredients

1/2 cup (1 stick) butter
3 1/2 pounds peeled baby carrots or regular carrots, peeled, cut into 2-inch pieces, halved lengthwise
6 tablespoons sugar
1/3 cup balsamic vinegar
1/4 cup chopped fresh chives

Preparation

  1. 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 chives and toss to blend. Transfer to bowl and serve.

TagsCarrotRoot VegetableVegetableChiveHerbs & SpicesSideDinnerVegetarianNut FreeGluten Free5 Ingredients or FewerQuickEasyWeeknight MealsSauteBon Appétit
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