Planning ahead can make Thanksgiving much less hassle and more laid back for all to enjoy. If you would like to get ahead of the game a bit, making as many things ahead of time as possible is the way to go. I will be doing a few things ahead of time this year, and preparing my Balsamic Glaze for Balsamic Glazed Baby Carrots is already crossed off my To-Do list.
Carrots are a delicious vegetable on their own, don’t get me wrong. They can also be a bit…um…boring. They’re so bright and colorful and pretty on the plate though, and they’re good for you so we’ve got to make them as delicious and appealing as possible, right? Having lived a good part of this year in Italy, Balsamic Glaze has sort of become like ketchup around our house. It makes everything better.
I strongly recommend that you make your Balsamic Glaze ahead of time for two reasons: First, to save yourself the time and precious stove-top space on Thanksgiving. Second, because making Balsamic Glaze fills the kitchen with a rather intense aroma that might overpower the other delicious scents wafting through your house as the guests arrive. It has a bit of that “clean-out-the-sinus” intensity that might make your guests question your menu choice or your turkey-cooking abilities. Believe me, it’s worth making ahead of time…
Feel free to cook your carrots any way that you like. Boiled, steamed, roasted, etc. Just give them a nice drizzle of warm Balsamic Glaze prior to serving and you’re ready to enjoy them.