Balsamic Butter Glazed Baby Carrots Recipe

Ingredients for Balsamic Butter Glazed Baby Carrots

• Baby Carrots
• 6 cups water
• 1/2 cup balsamic vinegar
• 2 tablespoons packed brown sugar
• 2 tablespoons butter
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon fresh tarragon leaves
• Salt and pepper to taste
• Pepper

How to Make Balsamic Butter Glazed Baby Carrots

1. Wash and clean 1 pound of baby carrots.
2. In a Dutch oven, combine the carrots and 6 cups of water.
3. Bring to a boil over medium-high heat.
4. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the carrots are crisp-tender.
5. Drain the carrots well and set aside to keep warm.
6. In a small saucepan, cook 1/2 cup balsamic vinegar over medium-high heat for 4-5 minutes, or until the liquid is reduced by half and slightly thickened.
7. Reduce heat to low. Stir in 2 tablespoons of packed brown sugar and 2 tablespoons of butter until smooth and glossy.
8. Pour the balsamic glaze over the warm carrots and gently toss to coat evenly.
9. Stir in 1 teaspoon fresh thyme leaves and 1/2 teaspoon fresh tarragon leaves. Season with salt and pepper to taste.
10. Serve immediately. Enjoy!