These carrots are stupid easy and I’m betting you have the ingredients in your kitchen right now. And be honest – you’ve probably got some carrots overdue to be cooked.
This side has never disappointed when I’ve served it. You don’t boil the carrots, so you don’t lose flavour and the glaze and tarragon beautifully compliments the sweet and full carroty goodness.
This is a dish that is easily completed with a number of different carrots. I’ve completed this bad boy with heirloom carrots, parsnips, and the regular orange garden variety. Its worked every single time. My only recommendation with using a variety of carrots is to watch the cook times. Some heirloom or parsnip varieties take a touch longer to cook. Your options are to begin cooking them in advance or cut them to smaller sizes than the carrots that will cook quicker.
- Balsamic Vinegar (1 tbsp + 1 tsp)
- Brown Sugar (2 tbsp)
- Tarragon (to garnish/add to taste)
- Olive Oil (1 tbsp)
- Carrots (7-10)
- Slice carrots to desired size.
- Add oil to frying pan and heat to medium temperature on stovetop.
- Fry carrots until cooked. Regularly stir and do not add water.
- Mix balsamic vinegar and brown sugar.
- Pour mixture form Step 4 on cooked carrots.
- Top with a sprinkling of tarragon leaves.
Pairs well with most meals, especially fall and winter dishes.