This recipe is Williams-Sonoma founder Chuck Williams’ update on a classic preparation for carrots. The carrots are first cooked in a pan with butter and water, then cloaked with a sweet-sour glaze of brown sugar and balsamic vinegar, a product that Chuck introduced to cooks in the United States in 1977.
Chuck Williams’ Glazed Carrots
5 to 6 carrots, peeled and thinly sliced
3 Tbs. unsalted butter
3 Tbs. firmly packed dark brown sugar
1 tsp. balsamic vinegar
Chopped fresh flat-leaf parsley for garnish (optional)
In a saucepan, combine the carrots, 1/4 cup (2 fl. oz./60 ml) water, 1 Tbs. of the butter and a little salt. Cover tightly and simmer over low heat until the carrots are just tender and have absorbed the water, 15 to 20 minutes. If the water has not been absorbed, uncover the pan and cook briefly over medium-high heat to evaporate any remaining water; watch closely to make sure the carrots do not burn. Transfer to a serving dish and keep warm.
In another saucepan over medium-low heat, combine the brown sugar, the remaining 2 Tbs. butter and the balsamic vinegar and cook, stirring, until well blended, 1 to 2 minutes. Pour over the carrots and toss. Sprinkle with parsley and serve immediately. Serves 4.