These carrots were insane. Although glazed carrots scream autumn, I needed something to counter the taste of the swiss chard I was making for a dish. I thought sweet would counter bitter. That’s the only reason I decided to make glazed carrots — but this was the embodiment of necessity being the mother of invention! Okay, so I know I didn’t invent glazed carrots, but these were seriously good. And I would have never thought to make them if it weren’t for the swiss chard. Well, maybe I would have thought to make them for like, Thanksgiving or something — but that’s a really long time away. Okay, just make these carrots because they taste amazing.
What You’ll Need:
- Approximately 1/2 pound of organic baby carrots, stems removed (I got mine from the farmer’s market)
- 4 tablespoons balsamic vinegar
- 1 tablespoon ground ginger
- 1/2 teaspoon salt
- 2 tablespoons agave
- 1 tablespoon olive oil
- glass container with lid (big enough to fit carrots)
What to Do:
- Wash carrots thoroughly.
- Place baby carrots in container and add vinegar and ginger; mix carrots into vinegar mixture well until all carrots are covered.
- Cover container with lid and place in fridge. Let carrots marinate for an hour, minimum 30 minutes.
- Remove carrots from fridge and set aside to become room temperature.
- Heat a skillet on low to medium heat with olive oil in it.
- Once hot, remove carrots from container and add to skillet. Add salt to carrots and stir into olive oil; let saute for approximately 3 minutes.
- Reduce heat to a simmer and add remaining balsamic marinade to skillet. Stir marinade into carrots.
- Let carrots simmer for approximately 2 minutes, stirring frequently.
- Add agave to skillet, and stir into carrots well.
- Turn up heat to low and let carrots saute, stirring frequently to avoid agave from burning and sticking on the pan.
- Saute carrots for approximately 4 more minutes or until carrots are tender and have started to gain a caramelized glaze. Remove from heat. Bon appetit!
Date posted on Instagram: 6/28/18