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1/2 cup (1 stick) butter (or margarine)
Melt butter (or margarine) in a heavy pot over medium heat. Add carrots and sauté 5 minutes. Cover and cook until carrots are crisp-tender, 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.
Poster's Notes:
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
3-1/2 pounds peeled baby carrots, or regular carrots peeled and cut into 2" pieces, halved lengthwise
6 tablespoons sugar
1/3 cup balsamic vinegar
1/4 cup chopped fresh chives
I made it last night (halved the recipe) and we liked it so much we're substituting it for green beans at Thanksgiving tomorrow, and we have 10 people to impress then! It says to make it with butter, but it seems to me that a good pareve margarine would actually be better because of its higher water content. FWIW, we use the cheapest balsamic vinegar we can find (but we make sure it's not red wine vinegar with coloring added, which is nasty stuff) when cooking with it, and I added a teaspoon of the good stuff with the chives.