Balsamic Butter Glazed Baby Carrots

Recipe by Cheri Lee
READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Drain carrots and keep warm.
  • Cook balsamic vinegar in a small saucepan over medium high heat for 4 to 5 minutes or until liquid is reduced by half.
  • Stir in brown sugar and butter until smooth.
  • Pour vinegar mixture over warm carrots, toss to coat.
  • Stir in thyme, tarragon and salt and pepper.
  • Serve immediately.
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