Balsamic Butter Glazed Baby Carrots
photo by Bonnie G #2
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
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
-
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!
RECIPE SUBMITTED BY
Cheri Lee
United States