Ingredients
- 2 Cups carrots, cut into 2" pieces
- 1 Cup vegetable broth
- 2 tbsp. balsamic vinegar
- 1 tbsp. olive oil
- salt & pepper, to taste
Directions
Place carrots and broth in small pan and bring to a boil. Reduce heat to medium and simmer until carrots are tender and liquid is absorbed, about 20 minutes. Add vinegar and cook over high heat 3 - 5 minutes to glaze. Stir in olive oil. Season to taste with salt and pepper.
Balsamic Glazed Carrots. To import, drag image to your MacGourmet recipe box.
