French Canadian Pinch and Squeal

Part of Icehewk's entry in Iron Chef SA 028:Balsamic Battle

Ingredients

   * 1 part Carrots
   * 1 part Brussel Sprouts
   * 1 Garlic clove, minced
   * 1/3 c Balsamic Vinegar
   * ¾ stick of butter
   * 3 TBSP real Maple Syrup
   * Black pepper

Method

Slice your carrots in to ¼ in thickness on the bias to maximize surface area. Cut your brussel sprouts in half.

Melt the butter over medium heat and throw in the carrots, along with the garlic and pepper. I only had salted butter so I’m not adding salt. After about a few minutes, throw in the vinegar along with the sprouts.

Cover and cook for about four minutes. Flip to ensure both sides are browned. After browned, reduce sauce until glazed and plate.

I won’t do carrots any other way after making this, but I’m a sucker for carrots. The natural sweetness of the carrots was perfect with the tanginess from the balsamic glaze and the sprouts kept the dish from becoming too sugary. The glaze accents but doesn’t overpower.