Balsamic-Glazed Carrots
In a saucepan, heat the butter, vinegar and sugar. When the mixture becomes thick, add the warm carrots and sauté for a few minutes. Serve immediately. Garnish with chives.
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Ingredients
- 2 tablespoons (30 ml) butter
- 3 tablespoons (45 ml) balsamic vinegar
- 1/4 cup (60 ml) sugar
- 1 lb (454 g) peeled carrots, cooked al dente or
- 1 lb (454 g) peeled baby carrots, cooked al dente
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