Baby Carrots with Ginger and Citrus Glaze – Fustini's Oils & Vinegars
Baby Carrots glazed with lemon, ginger, and honey balsamic – a sweet and tangy delight!
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 1/4 cup Fustini's Sicilian Lemon balsamic
- 1/2 cup Fustini's Ginger and Honey balsamic
- 1/4 cup Fustini's Iron Fish Honey vinegar
- 3 tablespoons butter, cold
- 1 pound fresh baby carrots with greens
- salt to taste
- 1/4 cup parsley, finely chopped
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