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Easy and Fabulous! Carrot recipe from Cooking Classes at the Ranch

December 2nd, 2009 by Pamela Murski

Carrots are great this time of year for  holidays dinners, parties and snacking.  This recipe from another cooking class at the ranch is easy and delicious!  The Balsamic vinegar when reduced creates an intense rich earthy flavor that can’t be beat.  A Balsamic reduction is also wonderful on fresh fruits, lending a great counter complexity when combined with brown sugar and fresh mint.


2 tablespoons olive oil
1 tablespoon Balsamic vinegar
2 tablespoons unsalted butter
1 1/2 tablespoons brown sugar
1 pound fresh baby carrots
1/2 tablespoon coarse salt
2 large shallots, thinly sliced
1/4 teaspoon freshly ground pepper
1 red bell pepper, seeded and diced
2 tablespoons finely chopped parsley

Heat the olive oil and butter in a large skillet over medium-high heat. Sauté the carrots, shallots, and bell pepper until the carrots are tender and slightly browned, stirring occasionally. Stir in the vinegar, brown sugar, salt, and pepper. Reduce heat and cook for five minutes or until the liquid is reduced and the vegetables begin to glaze. Remove from heat; garnish with the parsley and serve immediately.

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