balsamic glazed garlic carrots

If you know anything about my eating habits or cooking, you probably know that I don't often adhere to the typical entree + side dishes style meal. I don't think there's anything wrong with this. I like meals that are diverse and fun, where each food on the plate has enough flavor to stand its ground and no one course is the "main" one. This recipe is no exception. The flavor is explosive.

You need:

four carrots, sliced into thin medallions

one and a half heads of garlic, chopped

one serrano pepper, diced (OPTIONAL)

1 tbsp olive or truffle oil
1 tbsp butter

about 1/2 cup good basalmic vinegar
salt and black pepper to taste

Do this: On the stove, heat the butter and oil in a medium frying pan. Add the carrots, garlic, and serrano pepper and 2 tbsp of the basaltic vinegar. Cook until the vinegar is reduced about 5-10 minutes, and add another 2 tbsp. Repeat this process, adding the vinegar and cooking it down until all the vinegar is used. Add salt and pepper to taste and enjoy! Especially good paired with good french bread or over mashed potatoes.