Brock was away for longer than the girls and I so when we were finally able to have our own family dinner on Friday night I was happy to take a homemade lasagna out of the freezer and put together a Caesar Salad. Saturday we had friends over for some barbecued salmon with these carrots and a quinoa dish (posted soon), and Sunday was a kid-friendly brunch with a great recipe from my sister-in-law (also posted soon). These carrots were lovely (a bit like a warm pickle), and parsnips or turnips can be substituted according to Mark Bittman’s, How to Cook Everything Vegetarian. Enjoy!
Balsamic-Glazed Carrots with Garlic
1 lb. carrots, cleaned and cut into similar-sized pieces
1/3 c. balsamic vinegar (I used white because I had it)
5 to 10 whole cloves of peeled garlic
2 T. butter or olive oil (use olive oil if you’d like to make these ahead and serve them at room temperature)
salt and freshly ground pepper
1 t. lemon juice (optional, use it to ‘finish’ them)
Add all of the ingredients in a pot no more than 6 inches across. Bring it all to a boil and then cover the pot and turn down the heat so that it simmers (check it and add a bit of water if it dries out too fast).
Cook until the carrots are tender and then remove the lid and boil off any extra liquid if necessary (I poured off a bit at the end so that the carrots didn’t overcook). Adjust the salt and pepper as needed, add the lemon juice if using, and serve hot or at room temperature.
- Category: Carrot