A delightful twist on the classic carrot side dish, enhanced with a savory glaze and fresh herbs.
Peel and slice the carrots into even pieces.
Uniform slices ensure even cooking.
Bring a pot of water to a boil and blanch the carrot slices for 3 minutes. Drain and set aside.
Blanching helps retain the vibrant color of the carrots.
In a saucepan, melt the butter over medium heat and sauté the chopped onion and garlic until fragrant.
Stir frequently to prevent the garlic from burning.
Add the blanched carrots to the saucepan and season with salt. Stir to coat the carrots evenly.
Ensure the carrots are well coated with the butter mixture.
Cover the saucepan and cook on low heat for 10 minutes, stirring occasionally, until the carrots are tender.
Cooking on low heat allows the flavors to meld together.
Remove the lid, add the balsamic vinegar, and stir well. Cook for an additional 2 minutes.
The vinegar adds a tangy depth to the dish.
Transfer the carrots to a serving dish and garnish with freshly chopped parsley.
Serve immediately for the best flavor and presentation.
Continue in our app for the best experience
