Carrots Glazed With Balsamic Vinegar And Butter
Another great side to a roast. These are sweet/sour perfection. From bon appetit, december, 2000.
Steps
Melt butter in heavy large pot over medium heat.
Add carrots and saut 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 parsley or cilantro and toss to blend.
Transfer to bowl and serve.
Ingredients
butter, baby carrots, sugar, balsamic vinegar, fresh parsley