Balsamic-Butter-Glazed Baby Carrots

Ingredients

• 3 lb baby carrots 
• 0.5 cup balsamic vinegar 
• 2 tablespoons brown sugar 
• 6 tablespoons butter 
• 2 teaspoons tarragon fresh chopped
• 2 teaspoons thyme leaves fresh minced
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 6 cups water 

Equipment

• sauce pan
• dutch oven

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