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Balsamic-Butter-Glazed Baby Carrots

Prep time 10 mins
Cook time 30 mins
Yield Makes 6 servings

Ingredients

  • 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

How to Make It

  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.

The Angus Barn, Raleigh, North Carolina