Balsamic Butter Glazed Baby Carrots

Another tantalizing fall recipe from Southern Living Magazine, November 2006

• Ready In: 15 mins
• Serves: 6

Ingredients

• 3 (1 lb) bags  baby carrots
• 6  cups water
• 1⁄2 cup  balsamic vinegar
• 2  tablespoons brown sugar
• 6  tablespoons butter
• 2  teaspoons  minced thyme
• 2  teaspoons tarragon
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

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.