Maple Balsamic Glazed Carrots
Author's Notes: A simple and versatile side dish for weeknight meals or fancier occasions – pairs well with a simple roast chicken or stuffed pork loin.
Maple Balsamic Glazed Carrots Print Recipe
Ingredients:
- 6 large carrots, peeled and cut on the bias ¼” thick
- 1 ½ Tablespoon LeRoux Butter Flavored Olive Oil
- 1 ½ Tablespoon unsalted Butter
- Pinch of salt
- ¼ tsp ground cumin
- 2 tsp or more to taste LeRoux Maple Dark Balsamic
Preparation:
- Melt butter and olive oil over medium heat in a large (12” or similar) frypan. Add cumin and stir until aromatic.
- Add carrots and salt and sauté until carrots are softened and lightly browned. Add balsamic and remove from heat, stirring to coat as balsamic reduces in the hot pan.
- Season to taste and serve.
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