To add a bit of an edgier flavor to carrots I use balsamic vinegar and then char them crisp. Flavored balsamic vinegars work well also. Tonight I used a pineapple coconut white balsamic vinegar.
BALSAMIC CHARRED GARLIC CARROTS
2 pounds carrots, sliced on the diagonal or smaller carrots halved lenghtwise
2 cloves garlic, minced or sliced paper thin
1 tablespoon butter
1 tablespoon garlic oil (avocado or olive work well too)
FRESH ground sea salt and black pepper, to taste
2 tablespoons balsamic vinegar
- Heat butter and oil in a non-stick skillet over medium high heat.
- Add carrots and garlic, stirring to coat well.
- Cover and simmer 5 minutes until carrots begin to soften.
- Uncover and continue to simmer until carrots begin to char.
- Add balsamic vinegar and stir to coat well.
- Cook 2-3 minutes more until carrots are charred, cooked through and most liquid is absorbed.
Thanks for sharing at the What's for Dinner party! Hope to see you every Sunday!!
ReplyDeleteSounds delicious! Thank you for sharing at Party In Your PJ's.
ReplyDeletePineapple coconut balsamic vinegar? Wow! These must have tasted amazing! What a great idea, thanks for sharing at Fiesta Friday.
ReplyDelete