This is one of our favorite ways to eat Fall veggies. For everyday meals we usually use a red wine vinegar like our Prairie Red, but for special occasions like Thanksgiving, we highly recommend using Emilia for the extra-special holiday treatment.
- 3 cups Carrots, roughly, cut into ½ inch spears or use baby carrots
- 1 tablespoon butter
- 2 tablespoons Brown Sugar (or could use honey or maple syrup)
- 2 tablespoons Red Wine Vinegar or Emilia Balsamic
- Salt to taste
Place carrots in saucepan or skillet with about a ½ in. of water. Add a pinch of salt. Bring to boil, immediately reduce to a simmer, and cover for 5-10 minutes. Cook until the carrots are just barely tender and still bright orange in color. Drain off any remaining water and set carrots aside.
(You could also roast them in a 400° oven for 15-30 minutes, until tender.)
Heat skillet with a pat of butter. Once hot, add the cooked carrots, sugar and salt. Saute until the edges start to brown and caramelize, tossing occasionally. Just before removing from heat, sprinkle with vinegar and toss. Serve immediately.
Note: You could also use yams or winter squash (delicata work wonderfully): cut into ½ inch strips or cubes - take care not to overcook.