We have no more plastic containers for food storage. They’re all in the fridge, holding food to be eaten later, as in tonight — or never. My green beans are coming on strong, and I need to free up some fridge space to keep them happy until I have a chance to blanch and freeze them.
I don’t usually write about side dishes. I just don’t see the sense in spending extra time on something like steamed vegetables that really only need butter spray and a sprinkle of salt. Plus, what would I write? Put carrots in a pan, stir in this stuff. Eat.
But even leftovers deserve a side of something. Tonight, I’ll pay respects to the carrot.
BALSAMIC GLAZED CARROTS
3 cups baby carrots
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon brown sugar
Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.