Honey Balsamic Glazed Carrots Recipe by ChefDoogles
Honey-Balsamic Glazed Carrots Cooking Instructions 20 mins 1 Cover carrots in a sauce pot with cold water and sugar. Boil carrots until 90% complete. 2 Melt butter over medium heat in a large saute pan until butter starts to lightly brown and bubble. Add carrots and toss. Add a small pinch of salt and sugar. Toss. 3 Do not worry about measuring the honey or vinegar. Add enough honey to generously coat the carrots as you toss them in the saute pan. Repeat with vinegar, but only use as little that is needed to lightly coat the carrots. Cook on medium-low heat for 30 seconds to a minute. 4 Variations; Brown sugar, maple, agave, red wine vinegar, pesto, mustard, dill, tarragon, basil, parsley, apple cider, molasses, malt vinegar, bourbon 1 Cover carrots in a sauce pot with cold water and sugar. Boil carrots until 90% complete. 1 Cover carrots in a sauce pot with cold water and sugar. Boil carrots until 90% complete. 2 Melt butter over medium heat in a large saute pan until butter starts to lightly brown and bubble. Add carrots and toss. Add a small pinch of salt and sugar. Toss. 2 Melt butter over medium heat in a large saute pan until butter starts to lightly brown and bubble. Add carrots and toss. Add a small pinch of salt and sugar. Toss. 3 Do not worry about measuring the honey or vinegar. Add enough honey to generously coat the carrots as you toss them in the saute pan. Repeat with vinegar, but only use as little that is needed to lightly coat the carrots. Cook on medium-low heat for 30 seconds to a minute. 3 Do not worry about measuring the honey or vinegar. Add enough honey to generously coat the carrots as you toss them in the saute pan. Repeat with vinegar, but only use as little that is needed to lightly coat the carrots. Cook on medium-low heat for 30 seconds to a minute. 4 Variations; Brown sugar, maple, agave, red wine vinegar, pesto, mustard, dill, tarragon, basil, parsley, apple cider, molasses, malt vinegar, bourbon 4 Variations; Brown sugar, maple, agave, red wine vinegar, pesto, mustard, dill, tarragon, basil, parsley, apple cider, molasses, malt vinegar, bourbon More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Bubbas' Meatballs Crockpot Beef and Broccoli Chili Lime Shrimp AMIEs Mozzarella Sandwich Twice Baked Potatoes Bubbas' Meatballs Crockpot Beef and Broccoli Chili Lime Shrimp AMIEs Mozzarella Sandwich Twice Baked Potatoes uper Easy Chocolate Cupcakes Pure White Roll Cake Twice Baked Potatoes Choclate doodh peda Quick Applewood Meatloaf Irvixen's Smoky Herb Monkey Bread Chorizo & Goat Cheese Quesadillas Irvixen's Easy Ranch N' Bacon Double Stuffed Potatoes Parfait Chocolate cranberry raisin bread uper Easy Chocolate Cupcakes Pure White Roll Cake Twice Baked Potatoes Choclate doodh peda Quick Applewood Meatloaf Irvixen's Smoky Herb Monkey Bread Chorizo & Goat Cheese Quesadillas Irvixen's Easy Ranch N' Bacon Double Stuffed Potatoes Parfait Chocolate cranberry raisin bread