Balsamic Butter Glazed Baby Carrots

1. 1

   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.

2. 2

   Drain carrots and keep warm.

3. 3

   Cook balsamic vinegar in a small saucepan over medium high heat for 4 to 5 minutes or until liquid is reduced by half.

4. 4

   Stir in brown sugar and butter until smooth.

5. 5

   Pour vinegar mixture over warm carrots, toss to coat.

6. 6

   Stir in thyme, tarragon and salt and pepper.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.