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.
PrintBalsamic Glazed Baby Carrots
- Total Time: 25 minutes
- Yield: Serves 8
Ingredients
For the Balsamic Glaze:
- 2 cups Balsamic Vinegar
- ½ cup brown sugar
For the Carrots:
- 2 pounds baby carrots
- 2 tablespoons butter
- 1 tablespoon granulated sugar
- 1 teaspoon salt
Instructions
Prepare the Glaze:
- In a medium saucepan, heat balsamic vinegar and brown sugar over medium-low heat until sugar is dissolved. Simmer, stirring frequently, until liquid has reduced by half (about 20 minutes). Glaze should be thickened slightly and have a syrup-like consistency.(It will thicken a bit more as it cools.) Let glaze cool, then store in a sealed container in the refrigerator until ready to use.
Cook the Carrots:
- In a medium saucepan, add the carrots, 1 tablespoon of butter, sugar, and salt. Add enough water to cover the carrots. Bring to a boil then lower heat to a simmer. Cook until carrots are tender and water has nearly evaporated, about 8-10 minutes.
- To serve: Warm ½ cup of the Balsamic Glaze in a small saucepan and add remaining 1 tablespoon of butter, stirring until melted and combined. Drizzle glaze over cooked carrots. Serve immediately with additional glaze on the side.
Notes
Balsamic Glaze can be prepared up to 1 week ahead of time.
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