This baby carrots recipe was provided by our very own Crew Member Noelia Ayala. The honey ginger balsamic provides a wonderful depth of flavor to these baby carrots.
2 Tbs. freshly squeeze lemon juice
2oz (1 sm bottle) CTC Honey-Ginger Balsamic
3 Tbs. cold butter
1 pound fresh baby carrots
1 tsp. CTC Fine Grate Gourmet Salt
1/4 cup fresh parsley, finely chopped
Scrub carrots with a vegetable brush or peel.
To make glaze, combine balsamic in a small pan over medium heat, stirring occasionally and watching to make sure the mixture doesn’t burn. Stir in cold butter and keep glaze warm.
Meanwhile, bring about 1/2 inch of water and salt to a boil in a large skillet. Add carrots, reduce heat to a simmer, and cook 6-7 minutes.
Pour glaze over carrots and combine gently. Garnish with parsley.