Violet Balsamic Glazed Carrots

Adapted from Vegetarian: the best-ever recipe collection


  • 1 lb. carrots, trimmed and julienned
  • 2 tbs. butter
  • 1 tbs brown sugar
  • ½ c. violet balsamic vinegar (the balsamic is strong, next time I’ll use 1/4 c)
  • 4 tbs. vegetable stock
  • 1 tsp. Dijon mustard
  • 1 tbs. finely chopped thyme
  • freshly ground pepper


  • Melt butter in a large pan.
  • Add the carrots and sauté for 4-5 minutes, stirring frequently. 
  • Sprinkle with sugar and cook, stirring, until the sugar is dissolved and begins to caramelize. 
  • Add balsamic and stock.
  • Bring to boil and stir in the mustard, mixing well.
  • Add freshly ground pepper to taste.
  • Add thyme.
  • Cover and simmer on low heat for 10-12 minutes, or until the carrots are just tender. 
  • Remove lid and continue cooking until the liquid has thickened. 
  • Remove from heat.
  • Garnish with sprigs of thyme, if desired.

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