Originally published in the Today’s Parent November 2016 issue. Photo by Roberto Caruso.
Balsamic-Glazed CarrotsBy Chatelaine
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Balsamic vinegar may seem like a grown-up ingredient, but its smooth, candied flavour is perfect for little palates.
- 1 500-g bag baby carrots
- 2 tbsp butter
- 2 tbsp balsamic vinegar
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- Partially fill a large saucepan with water. Bring to a boil. Add carrots and cover. Boil gently over medium heat until fork-tender, 10 to 15 min. Drain well in a colander. Return saucepan to heat. Add butter, stirring until melted. Add carrots, vinegar, oregano, salt and pepper. Stir until evenly coated, 1 to 2 min.
Nutrition (per serving)
- 4 g,
- 2 g,