Balsamic Carrots! How else can you make the vegetable course something people actually look forward to rather than just politely tolerating it? Tender, bright carrots are elevated with tangy, rich balsamic vinegar and smoky-sweet brown sugar so each bite of the vibrant veggie in that bold glaze feels like a luxurious experience. You need to make sure your main course is incredible, because Balsamic Carrots might just outshine it otherwise!
Ingredients
- 1/4 cup water
- 5 medium carrots, halved lengthwise
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon coarsely ground black pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoons light brown sugar
- parsley, optional, to taste, chopped, for garnish
Directions
Step 1 –In a medium saucepan with a tight lid over medium-high heat, add the water and bring to a simmer.
Step 2 –Add the carrots to the saucepan, cover, and cook until the carrots are crisp-tender, about 5 minutes.
Step 3 –Drain the carrots.
Step 4 –Return the pan to medium-high heat to dry, about 10 seconds.
Step 5 –Add the oil, the carrots, the salt, and the pepper to the hot pan and cook, while stirring occasionally, until the carrots soften slightly, about 1 minute.
Step 6 –Add the balsamic vinegar and the brown sugar and stir well to combine.
Step 7 –Let the carrots simmer in the mixture until they are coated in the glaze, about 2 minutes.
Step 8 –Serve hot, garnished with the parsley.
