Thanksgiving Dinner Recipes: Baby Carrots Glazed with Balsamic Vinegar and Honey

Thanksgiving Dinner Recipes: Baby Carrots Glazed with Balsamic Vinegar and Honey

INGREDIENTS
SERVES 8

3oz (80g) unsalted butter
2lb (800g) baby carrots washed
2/3 cup (150ml) balsamic vinegar
2 tablespoon clear honey
salt and freshly milled black pepper
chopped fresh parsley or chives

METHOD

• Melt the butter in a heavy based saucepan over a medium heat. Add the carrots and sauté for 3 to 4 minutes. Cover with a lid and cook stirring occasionally until al dente (tender-crisp when tested with the point of a sharp knife).
  
• Stir in the balsamic vinegar and honey. Continue to cook uncovered turning frequently until the carrots are tender and glazed.
  
• Season with salt and freshly milled black pepper. Pile the carrots into a warmed serving dish and sprinkle generously with the chopped fresh parsley or chives.

Source: www.gourmet-food-revolution.com

Happy Thanksgiving ....