Truthbutter

Coriander-Balsamic Glazed Carrots

Fish and Carrots

These carrots are amazing. And easy. And that’s a terrible picture of them, but you should try them anyways! I ate them with some fish (talbot, to be exact), which was also delicious. Read on for the recipe!

Ingredients

  • carrots
  • butter
  • balsamic vinegar
  • coriander
  • salt

Directions

  1. Chop carrots into long, thin sticks.
  2. Steam carrots for 5-10 minutes to soften, depending on how soft you like your carrots. (If you like crispy veggies, feel free to skip this step)
  3. Heat up a skillet over medium heat, and add a generous pat of butter.
  4. Transfer carrots to the skillet and let brown for a few minutes, until they reach your desired softness and caramelization.
  5. Sprinkle with salt and coriander.
  6. Turn off the heat, and add a splash of balsamic vinegar to deglaze the pan.
  7. Stir, and serve. Enjoy!
These purple carrots are from the farmer's market. Aren't they pretty?

These purple carrots are from the farmer’s market. Aren’t they pretty?

Carrot sticks

Carrot sticks

Here is my turbot! I just seasoned it with a Penzey's spice mix, and baked it at 425 for 15 minutes.

Here is my turbot! I just seasoned it with a Penzey’s spice mix, and baked it at 425 for 15 minutes.

Here is the spice mix I used for my fish!

Here is the spice mix I used for my fish!

Finished product!

Finished product!

 

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