Glazed carrots are a favorite side dish at family meals. This very easy version is an elegant makeover, resulting in al dente carrots with a sweet, piquant glaze. If you like softer, candied-style carrots, cook the covered carrots for an additional 2 minutes. Peeled baby carrots are available at most supermarkets, but you can also use regular carrots cut into sticks 1 ½ inches long by ½ inch wide.
SERVES 4 TO 6
1 pound baby carrots
½ cup homemade beef broth or low sodium canned broth
(or substitute chicken broth or fruit juice)
¼ cup maple syrup
2 tablespoons unsalted butter
1/8 teaspoon salt (I don’t add salt)
1/8 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
In a medium skillet, combine the carrots, broth, maple syrup, butter, salt, and pepper. Bring to boil over medium-high heat. Cover and cook for 3 minutes (or 5 minutes for softer, candied-style carrots.) Increase the heat to high and uncover. Cook, stirring often, until the carrots are just tender and the liquid is reduced to 2 tablespoons, 5 or 6 minutes. Stir in vinegar and cook until the liquid is reduced to a glaze, 1 to 2 minutes. Serve hot. (The carrots can be prepared up to 1 day ahead, covered, and refrigerated. Reheat the carrots, covered, in a skillet over low heat before serving.)
(From The Balsamic Cookbook. I’d post a link to it but I can not find it online. But if you ever find a copy, buy it. It is totally worth it.)
