Garlic Balsamic Glazed Carrots
3 T. balsamic vinegar
1 T. red wine vinegar
4 cloves roasted garlic*
3 cloves garlic, minced
1/4 cup chicken stock1 T. oil
2 lbs carrots, peeled, sliced 1/4-inch thick
salt and pepper to taste
*To roast garlic cloves, peel outer skin of garlic, keeping cloves intact. Cut 1/4-inch off the top of the bulb, place in a muffin tin cut-side up and drizzle with olive oil. Bake at 400 degrees for about 30 minutes or until soft. Roasted garlic has a sweet flavor which eliminates the need for sugar in the recipe. This recipe calls for only 4 cloves; use the rest of the cloves as a great spread or topping for baked potatoes, salads, dips, dressings, etc.
1. In a small bowl, whisk together balsamic vinegar, red wine vinegar, roasted garlic, minced garlic and chicken stock. Set aside.
2. In a 12-inch skillet, heat oil over medium heat. Add carrots and cook, stirring frequently, until fork-tender. Whisk in vinegar sauce, stirring into carrots. Cook another 2-3 minutes until sauce has reduced and thickened. Serve.