Seared Balsamic – Glazed Carrots


I am always looking for a good way to bring the symbolic foods into the meal. This is a delicious side dish that also warrants a special bracha.

Serves 4

4 peeled carrots, cut thinly on the diagonal
2 teaspoons olive oil
2 cloves garlic, chopped
2 shallots, chopped
¼ cup balsamic vinegar
1 teaspoon chopped fresh marjoram
Freshly ground black pepper

In a large saucepan, bring about 1 quart of salted water to a boil. Add the carrots, blanch for about 2 minutes, and drain. Heat the olive oil in a large sauté pan over high heat until smoking hot. Add the carrots and allow them to sit in the pan to sear, 2 to 5 minutes or until brown. Toss the carrots and sear again. Add the garlic and shallots and briefly sauté. Add the balsamic vinegar and reduce over high heat until thick and carrots are coated, about 2 minutes. Add the marjoram and season to taste with salt and pepper. Serve piping hot.

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