In a skillet add the carrots, broth, maple syrup, butter, salt and pepper.
Over medium-high heat, bring the mixture to a boil.
Cover and cook 3 minutes; cook for 5 minutes if you want a soft, candied-style carrot.
Increase the heat to high; uncover the skillet and cook 5-6 minutes, stirring frequently, or until the carrots are just tender and the liquid has been reduced to 2 tablespoons.
Add in the vinegar and stir/saute 1-2 minutes or until the liquid is reduced to a glaze.
Serve while hot.
Ingredients:
1 lb baby carrots
1/2 cup beef broth
1/4 cup maple syrup
2 tablespoons unsalted butter
salt and pepper
2 tablespoons balsamic vinegar
Steps/Methods:
In a skillet add the carrots, broth, maple syrup, butter, salt and pepper.
Over medium-high heat, bring the mixture to a boil.
Cover and cook 3 minutes; cook for 5 minutes if you want a soft, candied-style carrot.
Increase the heat to high; uncover the skillet and cook 5-6 minutes, stirring frequently, or until the carrots are just tender and the liquid has been reduced to 2 tablespoons.
Add in the vinegar and stir/saute 1-2 minutes or until the liquid is reduced to a glaze.
Serve while hot.
