Balsamic-Brown Sugar Carrots

Carrots are the enigma of the crisper: They can go weeks in the fridge without showing a blemish, but expose them to heat (or, shudder, a honey glaze) and they turn to sweet, sticky mush. But Sabrina Snyder has somehow cracked the carrot code with these balsamic-brown sugar carrots, from her new cookbook, Dinner Then Dessert.

“If treated with the care they deserve, cooked carrots can be a great side,” she writes. “Here I slice them, steam them until just barely tender and then coat them in a balsamic vinegar reduction. The vinegar cuts the sweetness of the brown sugar and adds depth.” Bonus, it calls for less than five ingredients and is ready in about 15 minutes.

Now this is a side dish worthy of your next holiday table.

_{From the book Dinner Then Dessert by Sabrina Snyder. Copyright © 2021 by Sabrina Snyder. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers.}

Whole Roasted Carrots

5 medium carrots, halved lengthwise

¼ teaspoon kosher salt

⅛ teaspoon coarsely ground black pepper

2 tablespoons balsamic vinegar

2 tablespoons light brown sugar

1. To a medium saucepan with a tight-fitting lid, add ¼ cup (60ml) water and set over medium-high heat. Add the carrots, cover and steam until crisp-tender, about 5 minutes. Drain the carrots.

2. Return the pan to medium-high heat to dry for about 10 seconds. Add the oil, carrots, salt and pepper and cook for about 1 minute, stirring occasionally.

3. Add the balsamic vinegar and brown sugar to the pan and stir well to combine. Let the carrots simmer, stirring occasionally, until they are well coated with the glaze, about 2 minutes.