Balsamic Glazed Carrots | PC.ca

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Balsamic Glazed Carrots

A large plate full of balsamic vinegar glazed carrots

PC Black Label Normandy Style Cultured Butter, Unsalted

Balsamic Glazed Carrots

Garden-fresh carrots and fresh herbs meet sweet PC®Black Label Normandy-Style Unsalted Butter and ri...

Garden-fresh carrots and fresh herbs meet sweet PC®Black Label Normandy-Style Unsalted Butter and rich PC®Black Label Aged Balsamic Vinegar in this elegant-yet-easy vegetable side dish. Serve with roast beef, pork chops or baked chicken.

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 40 mins
  • Serves: 6
  • Dish Type: American, Canadian, French, Vegetarian
  • Season: Spring
  • Course: Side
  • Main Ingredient: Carrots
  • Calories

    140 cal

  • Total Fat

    8 g

  • Sodium

    210 mg

  • Total Carbohydrate

    18 g

  • Dietary Fiber

    4 g

  • Protein

    2 g

Balsamic Glazed Carrots

A large plate full of balsamic vinegar glazed carrots

PC Black Label Normandy Style Cultured Butter, Unsalted

  • Calories

    140 cal

  • Total Fat

    8 g

  • Sodium

    210 mg

  • Total Carbohydrate

    18 g

  • Dietary Fiber

    4 g

  • Protein

    2 g

How to make

Ingredients

  • 2

    Bunches carrots with tops
  • 1/4 cup (50 mL)

    PC®Black Label Normandy Style Unsalted Cultured Butter
  • 2 tsp (10 mL)

    Granulated sugar
  • 1/2 tsp (2 mL)

    Kosher salt
  • 2 tsp (10 mL)

    Fresh thyme leaves
  • 1/4 tsp (1 mL)

    Freshly ground black pepper
  • 2 tbsp (25 mL)

    PC®Black Label Aged Balsamic Vinegar of Modena

How to make

  • Step 1

    Trim carrot tops, leaving 1-inch (2.5 cm) green tops attached. Peel carrots. Cut one carrot in half on slight diagonal; cut thicker top-half of carrot in half lengthwise to make three equal size pieces. Repeat with remaining carrots.

  • Step 2

    In large frying pan, melt butter over medium-high heat. Stir in sugar, salt and 1 cup (250 mL) water. Add carrots in single layer; cover and cook for 5 minutes, turning to coat occasionally.

  • Step 3

    Stir in thyme and pepper. Cover and cook for 3 to 5 minutes or until carrots are tender-crisp. Uncover and cook for 3 to 5 minutes or until liquid has evaporated. Drizzle vinegar over top. Gently stir for 1 to 2 minutes or until carrots are glazed. Transfer to serving dish. Serve garnished with thyme sprigs, if desired.

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