Wednesday, October 1, 2008
Carrot Coins with Maple-Balsamic Browned Butter
1 pound peeled carrots, sliced 1/4" thick (sometimes I do this in a crockpot with baby carrots the lazy way)
1 tbs butter
1 tbs maple syrup
1 tsp balsamic vinegar
1/8 tsp salt
1/8 tsp pepper
1 tsp freshly chopped parsley
Steam carrots until tender, about 15 minutes.
Melt butter in a medium skillet over medium heat. Cook 3 minutes or until lightly browned, stirring occasionally.
Add syrup, vinegar, salt and pepper, stirring until combined.
Add carrots; cook 1 minute or until thoroughly heated, stirring to coat. Stir in parsley.
This Freezes really well.