Carrots Glazed with Balsamic Vinegar and Butter

Screen Shot 2014-01-05 at 8.11.43 AM10 servings

1 stick butter

3 1/2 lbs peeled baby carrots or regular carrots, peeled, cut into 2″ pieces, halved lengthwise

6 T. sugar

1/3 c. balsamic vinegar

1/4 c. chopped fresh chives

Melt butter in heavy large pot over medium heat.  Add carrots and saute 5 minutes.  Cover and cook until carrots are crsip-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.  Add chives and toss to blend. Transfer to bowl and serve.

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