Ingredients Jump to Instructions ↓

  1. 1 cup balsamic vinegar

  2. 2 Tablespoons olive oil

  3. 2 teaspoons kosher salt

  4. 1 teaspoon dried dill weed

  5. 1 teaspoon freshly ground black pepper

  6. 8 medium carrots

Instructions Jump to Ingredients ↑

  1. Preparation: Place balsamic vinegar in a small heavy saucepan over high heat. Bring to a boil, reduce heat to medium, and let boil until reduced to about 3/4 cup. It should be thick and syrupy, easily coating the back of a spoon. Set aside. Meanwhile, place olive oil , salt, dill weed , and pepper in a large zip-top bag. Squish to combine. Add carrots to the bag, seal, and toss to coat. Place carrots in a steamer basket, reserving the olive oil mixture, cover, and steam until just barely soft. Do not overcook. Heat a heavy skillet over medium-high heat. Add reserved seasoned olive oil to the hot pan along with the carrots. Brush with the reduced balsamic vinegar. Sear until browned, turning to get most of the sides lightly browned. Yield: 4 servings Balsamic Glazed Carrots Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to, Inc.


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