To be perfectly honest, my favorite way to eat carrots is raw. BUT.. there are incidences when a cooking is obligatory. This is my favorite way to eat them if they are cooked ! As an added bonus, they are magnificently easy!
How to Make Brown Sugar Roasted Carrots
Wash carrots. Peel them.
Cut them in half, crosswise. Then quarter them, lengthwise. If they are very fat, they should be cut in eights lengthwise.
Add about one cup of water to the pan. Cover and bring to boil. Boil about 1 minute. Drain the water, immediately.
Place about one tablespoon of butter in the pan.
Add brown sugar and increase heat to high.
Turn with a spatula when browned. Then add balsamic vinegar.
Even though they looked burned, they really aren’t. The sugar has just caramelized.
This is such a fast, easy vegetable dish! Great with any poultry, fish, beef, even pork. Try these Spaghetti Squash Boats, as well!
Other Delicious Vegetable Recipes on Binky’s Culinary Carnival
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If you try this recipe, let me know how you like it in the comments below! I would love to hear from you!
Enjoy! And have fun cooking!
Tools I Use to Make
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- 1 lb carrots
- 1 Tbsp butter
- 1/2 c brown sugar
- 1 Tbsp balsamic vinegar
- Halve carrots crosswise. Quarter the small half lengthwise. If the larger half are really fat, cut into eights.
- Place about 1 cup of water in a medium frying pan that has a cover. Add carrots.
- Bring to a boil. Boil about 1 minute.
- Drain immediately. Return to high heat.
- Add butter, and brown sugar. Brown on one side, then flip with a spatula.
- Add balsamic vinegar to de-glaze the pan. Remove after balsamic has boiled away.
- Serve immediately.
Originally Published 3/29/2015
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