Carrots Glazed with Balsamic Vinegar and Butter
Source: Bon Appetit, December 2000
- 1/2 cup (1 stick) butter
- 3 1/2 pounds peeled 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
Melt butter in heavy large pot over medium heat. Add carrots and sauté 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. Transfer to bowl and serve.