Ingredients with Measurements:
- 1 pound of carrots, peeled and sliced into 1/4 inch rounds
- 2 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of honey
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of chopped fresh parsley (optional)
Special equipment needed:
- Large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced carrots to the skillet and sauté for 5-7 minutes, or until they start to become tender.
3. In a small bowl, whisk together the balsamic vinegar, honey, salt, and black pepper.
4. Pour the balsamic mixture over the carrots and stir to coat.
5. Reduce the heat to medium-low and continue to cook the carrots for an additional 5-7 minutes, or until they are fully tender and glazed with the balsamic mixture.
6. Remove the skillet from the heat and sprinkle with chopped parsley, if desired.
7. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for sautéing
- Medium-low heat for glazing
Serving size:
- This recipe serves 4 people as a side dish.
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 1g
Substitutions for ingredients:
- You can substitute maple syrup or brown sugar for the honey.
- You can use any type of vinegar in place of balsamic vinegar, but the flavor will be different.
Variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Use different herbs, such as thyme or rosemary, instead of parsley.
Tips and tricks:
- Make sure to slice the carrots evenly so they cook evenly.
- Don't overcook the carrots or they will become mushy.
- If the balsamic mixture starts to dry out, add a splash of water or chicken broth to the skillet.
Storage instructions:
- Store leftover glazed carrots in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the glazed carrots in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the glazed carrots in a colorful dish to make them pop.
- Garnish with additional chopped parsley or other fresh herbs.
Garnishes:
- Chopped parsley or other fresh herbs.
Pairings:
- These glazed carrots pair well with roasted chicken, grilled steak, or baked fish.
Suggested side dishes:
- Serve these glazed carrots with a side of roasted potatoes or a green salad.
Troubleshooting advice:
- If the carrots are not fully glazed, add more balsamic mixture and continue to cook until fully coated.
Food safety advice:
- Make sure to wash and peel the carrots before slicing.
- Store leftover glazed carrots in the refrigerator and discard any leftovers that have been sitting out at room temperature for more than 2 hours.
Food history:
- Balsamic vinegar originated in Italy and has been used in cooking for centuries.
Flavor profiles:
- These glazed carrots have a sweet and tangy flavor from the balsamic vinegar and honey.
Serving suggestions:
- Serve these glazed carrots as a side dish for a family dinner or holiday meal.
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