Made this for my dinner last night and I thought it was fantastic! I halved the recipe and I think I could have eaten all of it but I did restrain myself! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

---------- Recipe via Meal-Master (tm) v8.00

Title: Maple Glazed Balsamic Carrots
Categories: Vegetables
Yield: 4 servings

1 lb Baby carrots
1/2 c Homemade Beef Broth or
- low-sodium canned broth
1/4 c Maple syrup
2 T Unsalted butter
1/8 t Salt
1/8 t Fresh-ground black pepper
2 T Balsamic vinegar

In a medium skillet, combine the carrots, broth, maple syrup, butter, salt and pepper. Bring to a boil over medium-high heat. Cover and cook for 3 minutes (or 5 minutes for softer, candied-style carrots). Increase
the heat to high and uncover. Cook, stirring often, until the carrots are just tender and the liquid is reduced to 2 tablespoons, 5 to 6 minutes. Stir in the vinegar and cook until the liquid is reduced to a glaze, 1 to 2 minutes. Serve hot.

The carrots can be prepared up to 1 day ahead. Reheat the carrots, covered, in a skillet over low heat.

You may substitute regular carrots cut into sticks 1 1/2 inches long by 1/2 inch wide for the baby carrots.

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Annie

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