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Recipe for :

Carrots Glazed with Balsamic Vinegar and Butter

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


1/2 cup (1 stick) butter
3 1/2 pounds peeled baby carrots or regular carrots, peeled, cut into 2-inch pieces, halved lengthwise
6 tablespoons sugar
1/3 cup balsamic vinegar
1/4 cup chopped fresh chives


  • Melt butter in heavy large pot over medium heat.
  • Add carrots and sauté for 5 minutes.
  • Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes.
  • Stir in sugar and vinegar.
  • Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer.
  • Season to taste with salt and pepper.
  • Add chives and toss to blend.
  • Transfer to bowl and serve.

Serves 10

Martin James