- 2 [16-ounce / 454-g each] packages whole small carrots, peeled
- Boiling water
- Salt
- 2 tablespoons [30 mL] butter
- 2 tablespoons [30 mL] balsamic vinegar
- 2 tablespoons [30 mL] finely chopped fresh parsley
- Salt and pepper
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- Into a saucepan, boil carrots into lightly salted boiling water for 5 to 7 minutes, until tender-crisp; drain.
- Return carrots to saucepan; mix in butter and balsamic vinegar.
- Cook over medium heat, stirring often, until liquid evaporates and carrots are glazed.
- Season to taste with salt and pepper.
- Sprinkle with chopped parsley and serve.
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