Carrots Glazed with Balsamic Vinegar and Butter Recipe
Carrots Glazed with Balsamic Vinegar and Butter Recipe
4/5
Recipe by Bruce Aidells
Photo by Noel Barnhurst
Verified Recipe 
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Ingredients:
- 1/2 cup (1 stick) butter
- 3-1/2 pounds 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 (optional)
Directions:
- Melt butter in heavy large pot over medium heat. Add carrots and saute 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. (optional)
- Transfer to bowl and serve.
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