29min prep: 4min cook: 25min
This recipe jazzes up the standard carrot so you don’t get tired of eating your veggies!
Ingredients
Produce
- Carrots — 1 Pound
Dairy & Eggs
- Butter, Unsalted — 1 Tablespoon
Spice & Baking
- Black Pepper
- Kosher Salt — 1⁄4 Teaspoon
Condiments, Oils & Dressings
- Balsamic Vinegar — 2 Tablespoons
Beverages
- Water — 1⁄2 Cup
Equipment
Kitchen Supplies
- Aluminum Foil
Appliances
- Stove Top
Cooking Equipment
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Peeler
- Saute Pan, Medium (10″-12″)
Prep Steps
- Peel the carrots. Cut off both ends, then cut each carrot in half crosswise and again lengthwise. If any ends are significantly thicker than the other pieces, cut them in half again.
Cook Steps
- Place the cut carrots, salt and water in a medium saute pan over medium heat. Bring water to a boil.
- Once water is boiling, cover the pan with a lid or foil and lower heat to a simmer. Cook another 9-12 minutes to soften carrots. Shake the pan every few minutes to keep the carrots from sticking.
- Remove the lid from the carrots and cook another 3-5 minutes to evaporate the remaining liquid.
- Once the water is completely evaporated, add balsamic vinegar. Cook for another 2-3 minutes until vinegar is nearly cooked out and carrots are nicely coated.
- Add the butter and season with salt and pepper to taste. Toss to combine as the butter melts. Once melted, remove from heat.
- Transfer the balsamic-glazed carrots to a serving platter or dinner plates. Ready to eat!