Balsamic Butter Glazed Baby Carrots

"Another tantalizing fall recipe from Southern Living Magazine, November 2006"
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by CulinaryQueen photo by CulinaryQueen
Ready In:
15mins
Ingredients:
9
Serves:
6
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ingredients

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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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Reviews

  1. 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.
     
  2. While this had a great flavour, I didn't find that the sauce "stuck" to the carrots much at all. I ended up with more sauce in the pot than on the carrots. I don't know what I did wrong (I followed the recipe exactly - or so I thought). Either way, they still tasted great! Made for PAC Spring 2010
     
  3. Mmm, delicious! I halved the recipe, and it was wonderful. The carrots had an almost sweet flavor, and the sauce was fabulous. I'm trying to think of other things I can use it on, it's that good. Thanks for posting, Cheri Lee - we'll be making this one again!
     
  4. PAC Fall 2007 - This is a restaurant quality recipe in my opinion! I halved the recipe as there's only two of us, but I added more butter to richen up the sauce. The vinegar thickens a bit as it cooks and becomes a luxurious sauce. Unfortunately I have not been able to find baby carrots in this country so just cut up normal sized carrots. Served with haggis and Recipe #54618. Thanks Cheri Lee for a recipe that I will make often!
     
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