Balsamic Butter Glazed Baby Carrots

READY IN: 15mins
Recipe by Cheri Lee

Another tantalizing fall recipe from Southern Living Magazine, November 2006

Top Review by Bonnie G #2

Very nice side, loved the balsamic but think next time I'd cut down by half on the brown sugar as it was a little sweet with the sweetness of the carrots. Easy to put together and the spices set it off nicely.

Ingredients Nutrition

Directions

  1. Combine carrots and 6 cups water in the dutch oven. Bring to a boil over medium high heat; reduce heat to low and simmer 20 minutes or until crisp tender.
  2. Drain carrots and keep warm.
  3. Cook balsamic vinegar in a small saucepan over medium high heat for 4 to 5 minutes or until liquid is reduced by half.
  4. Stir in brown sugar and butter until smooth.
  5. Pour vinegar mixture over warm carrots, toss to coat.
  6. Stir in thyme, tarragon and salt and pepper.
  7. Serve immediately.

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