Balsamic-Butter-Glazed Baby Carrots

Southern Living
Makes 6 servings


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3 (1-lb.) bags baby carrots
6 cups water
1/2 cup balsamic vinegar
2 tablespoons brown sugar
6 tablespoons butter
2 teaspoons minced fresh thyme
2 teaspoons chopped fresh tarragon
1/4 teaspoon salt
1/4 teaspoon pepper


Prep: 10 Minutes
Cook: 30 Minutes

1. Combine carrots and 6 cups water in a Dutch oven. Bring to a boil over medium-high heat; reduce heat to low, and simmer 20 minutes or until carrots are crisp-tender. Drain and keep warm.

2. Cook vinegar in a small saucepan over medium-high heat 4 to 5 minutes or until reduced by half. Stir in brown sugar and butter until smooth.

3. Pour vinegar mixture over warm carrots, tossing to coat. Stir in thyme and next 3 ingredients. Serve immediately.

Created date

October 2006