Carrot Coins With Maple-Balsamic Browned Butter |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A glaze dresses up steamed carrots, making them upscale enough for the holiday table. This recipe tastes best when you start with whole carrots. The peeling and slicing take less than five minutes. Ingredients:
3 1/4 cups carrots, peeled, cut in slices 1/4 inch thick |
1 tablespoon butter |
1 tablespoon maple syrup |
1 tablespoon balsamic vinegar |
1/8 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
1 teaspoon chopped fresh parsley |
Directions:
1. Steam carrots, covered, 15 minutes, until tender.
2. Melt butter in a medium nonstick skillet over medium heat. Cook butter 3 minutes or until lightly browned, stirring occasionally. Add syrup, vinegar, salt and black pepper; stir until combined. Add carrots; cook 1 minute or until thoroughly heated, stirring to coat, Stir in parsley.
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