Balsamic Glazed Carrots
Total time: 25 minutes
The sweetness of the carrots pairs perfectly with the richness of the Balsamic vinegar.
Ingredients:
- 2 - 3 medium carrots, 240gr, 8.5oz
- 1/4 cup chicken stock, 56gr, 2oz
- 1 clove garlic, 3gr, .11oz
- 1/2 tsp dried thyme
- 1 tbs Balsamic vinegar, 16gr, .56oz
Instructions:
- Peel carrots and roll-cut: cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc. This gives you interesting looking pieces with lots of surface.
- Put carrots and stock into a small saucepan or nonstick skillet. Bring to a simmer over medium heat.
- Reduce heat and let simmer until done, 10 - 15 minutes.
- Mince garlic.
- Remove carrots from pan; add garlic and thyme to pan.
- Increase heat and reduce liquid to about 1 tbs.
- Add vinegar, stir well to combine.
- Return carrots to pan, stir well and cook for 2 minutes longer. Serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/