Next week the Pope is coming to Washington DC. I'm not catholic, but I really want to see him. I work close to where he will be some of the days he will be in town.
The days he will be in town, I am going to track his movements. Hopefully I can catch him driving by in a car or something. He seems like a really cool guy. I'm not sure if that is an appropriate thing to say about the Pope, but that's what I think.
I ate these carrots with the chicken I posted about a couple of days ago. They both had balsamic vinegar and the same herbs. They complemented each other well.
The recipe came from allrecipes.com. I changed the cooking method. I also added dried basil and rosemary.
The ingredients are 3 cups baby carrots, 1/2 teaspoon dried basil, 1/2 teaspoon dried rosemary, 2 tablespoons balsamic vinegar, and 1 tablespoon brown sugar.
I first boiled a couple cups of water and simmered the carrots for 15 minutes with the lid on. I added the brown sugar, balsamic vinegar, dried rosemary, and dried basil into another saucepan over medium heat. I let this simmer for 5 minutes.
Once the carrots were cooked and the sauce had reduced, I drained the carrots. I then combined the glaze and carrots.
I let the carrots and glaze cook together for a couple minutes. I stirred regularly. I added salt to taste.
These carrots were flavorful. They were acidic, sweet, and herbaceous.
The carrots were tender but not mushy.
The flavors were warm and inviting. This was a tasty dish.