CARROTS GLAZED WITH BALSAMIC VINEGAR AND BUTTER   
  Ingredients :
    ½ cup butter
    3 ½ lb (1.600k) baby carrots, peeled
    6 tablespoons sugar
    1/3 cup balsamic vinegar
    ¼ cup chives, chopped
    Salt
    Pepper

  Preparation:

minutes. Cover saucepan and cook until carrots are crisp-tender, stirring occasionally.

Add in sugar and vinegar and continue cooking, uncovered, stirring frequently, until carrots are tender. Season with salt and pepper.

Add chives and combine.

Transfer to a bowl and serve.
 
        10 servings
       
 
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