Sauteed Vegetables with Balsamic Glaze
I don’t know about you, but when I’m entertaining, the hardest decision isn’t what to serve as a main dish, it’s what to serve as a side dish. This is a really handy dish because it’s very quick and easy to prepare, it can be pulled together at the last minute and is really delicious.
- 1 tablespoon butter
- 1/4 cup balsamic vinegar
- 1/8 cup sugar
- 4 oz Sugar Snap Peas
- 4 oz Asparagus, chopped into 1-inch pieces
- 4 oz Baby Carrots
- 4 shallots, chopped finely
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Freshly ground black pepper
- 1 tablespoon Extra Virgin Olive Oil
- Add the ingredients for the sauce in a small saucepan. Heat over a medium heat stirring constantly until the sugar has dissolved. Reduce the heat to low while you prepare the vegetables.
- In a large saute pan heat the olive oil over a medium heat. Add the carrots and cook for 5 minutes, stirring every few minutes so the carrots cook evenly. Add the asparagus, sugar snap peas and shallots to the carrots along with the salt and pepper, cook for another 2 to 3 minutes until the carrots are tender.
- Pour the sauce over the vegetables and gently toss to coat. Transfer to a warm serving dish and serve immediately.
- The glaze can be made ahead of time, simply transfer the cooled glaze to a bowl, cover with plastic wrap and refrigerate. To use, reheat the glaze in a small saucepan over a low heat while you are preparing the vegetables.