Balsamic Glazed Carrots Recipe: Easy and tasty side dish…
Balsamic Glazed Carrots Recipe are a very easy, quick to prepare, inexpensive and tasty side dish. Perfect for accompanying both meat and fish main courses, they are extremely pleasant both for their lightness and for their taste, which goes wonderfully with many different foods.
Despite the simplicity of the dish there is in it, in fact, a complex harmony of flavors, which makes it truly enjoyable: the sweetness of the carrots, the intense aromas of the herbs and the lash of pleasant acidity given by the balsamic vinegar, which perfectly complements everything. In a few minutes, without any difficulty and being able to follow the photo-recipe below, you will therefore have a side dish so good that it may happen to you, as it happened to me, that the diners ask you for an encore.
Ingredients:
- 600g carrots (about 1.3 lbs or 5-6 medium carrots)
- Extra virgin olive oil, as needed
- Salt, to taste
- Water, as needed
- 1/4 cup balsamic vinegar (half a coffee cup in the original recipe)
- Aromatic herbs (rosemary, thyme, marjoram, sage)
How to make Balsamic Glazed Carrots Recipe:
- Peel the carrots and slice them diagonally using a vegetable slicer or a knife. Try to cut the carrots to the same thickness for even cooking.
- Heat a drizzle of olive oil in a frying pan over medium heat.
- Add the carrots to the pan and cook on low heat for 5 minutes.
- Season the carrots with salt, then add 1/4 cup of water. Cover the pan with a lid and let them cook for another 10 minutes.
- Once the water has evaporated, add the balsamic vinegar and aromatic herbs (rosemary, thyme, marjoram, and sage).
- Let the vinegar reduce slightly, cooking the carrots until they’re tender but still crisp.
- Once ready, plate your balsamic glazed carrots and serve them hot.
Enjoy your delicious and easy-to-prepare side dish!
