Carrots Glazed With Balsamic Vinegar and Butter

Another great side to a roast. These are sweet/sour perfection. From Bon Appetit, December, 2000.

• Ready In: 45 mins
• Serves: 10

Ingredients

• 1⁄2 cup butter
• 3 1⁄2 lbs  peeled  baby carrots or 3 1⁄2 lbs  regular carrots, peeled, cut into 2 inch pieces, halved lengthwise
• 5 -6  tablespoons sugar (or to taste)
• 1⁄3 cup  balsamic vinegar
• 1⁄4 cup  chopped fresh parsley or 1⁄4 cup cilantro

Directions

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