Best Caramelized Carrots
700g/1½lb baby carrots
50g/2oz/4 tbsp butter
2 tbsp muscovado sugar
300ml/½ pint/1¼ cups hot vegetable stock
2 tbsp balsamic vinegar
2 tbsp chopped fresh parsley
salt and ground black pepper
1 Scrape the carrots and cut them in half lengthways.
2 Place them in a pan with the butter, sugar and hot stock. Season with salt and pepper, cover the pan and bring to the boil. Reduce the heat and simmer for 5 minutes.
3 Add the balsamic vinegar, uncover the pan and cook for 5–10 minutes until the carrots aretender and the liquid has reduced to form a sticky glaze.
4 Sprinkle with chopped parsley and serve.