Vegetables have been given a bad rap. Joan Jett may not give a damn about her bad reputation but vegetables deserve more than to be pushed to the side of the plate and fed to the dog.
It is because of our mistreatment of them (and where we buy that from – but that’s another post) that they are deemed necessary to eat, but not enjoyable. Boiled in water until their color resembles the dirt in which they were grown. Water laden, limp and ultimately avoided at all costs.
The undesirable image of vegetables will be redeemed with the help of recipes such as Balsamic Glazed Carrots (or Dirty Carrots as Baron, my soon-to-be 3 year old calls them – the glaze apparently makes them look dirty).
These carrots are cooked in butter (so far so good right?!) then given a bit of a sweet kick with the addition of a touch of sugar and finally balsamic is added – bringing carrots into a whole new dimension. Sweet, tangy and salty – a pyramid of complexity that has won over diners who were self-proclaimed carrot avoiders.
Balsamic Glazed Carrots
- 1/4 cup (1/2 stick) butter
- 2 pounds carrots, (peeled – if you want) 1/4 – 1/2 inch bias cut
- 2 Tbl. Sugar
- 1/4 cup balsamic vinegar
- 2 green onions, sliced thin
- salt and pepper to taste
Melt butter in heavy large pot over medium heat. Add carrots and sauté 5-7 minutes, until slightly tender but still crisp. Stir in sugar and vinegar. Cook until carrots are tender and glazed, stirring frequently, about 10 minutes longer. Season to taste with salt and pepper. Top with green onions. Transfer to bowl and serve.