Balsamic-Butter-Glazed Baby Carrots |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
|
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 |
Directions:
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.
|
|