Carrots Glazed with Balsamic Vinegar and Butter Recipe
Carrots Glazed with Balsamic Vinegar and Butter Recipe
Recipe by Bruce Aidells
Photo by Noel Barnhurst
Verified Recipe ✅
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.
Poaching then grilling...the results is a tender and flavorful turkey. The amazing flavor of vino cotto lends a modern twist. Try this delicious recipe for your next Thanksgiving dinner!
Recipe by Emma Knowles, Lisa Featherby & Alice Storey
Photo by Ben Dearnley
Styling by Emma Knowles
Gourmet Traveler, December 2009 issue
Verified Recipe ✅
A yummy alternative to jellied or whole berry cranberry sauce! Serve cold beside turkey, chicken, pork or lamb.
Recipe and photo by Deena Montillo
Verified Recipe ✅
Recipe by Rick Browne
Photo by Tina Rupp
Verified Recipe ✅
Embrace the benefits that Vino Cotto will bring to your culinary repertoire. Let its exquisite flavor, versatility, and health-conscious qualities inspire your creativity in the kitchen. Elevate your dishes to new heights with this exceptional gourmet syrup.