Ingredients for Balsamic Butter Glazed Baby Carrots
- 1 pound 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, to taste
- freshly ground black pepper, to taste
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How to Make Balsamic Butter Glazed Baby Carrots
- Wash and clean 1 pound of baby carrots.
- In a Dutch oven, combine the carrots and 6 cups of water.
- Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the carrots are crisp-tender.
- Drain the carrots well and set aside to keep warm.
- 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.
- Reduce heat to low. Stir in 2 tablespoons of packed brown sugar and 2 tablespoons of butter until smooth and glossy.
- Pour the balsamic glaze over the warm carrots and gently toss to coat evenly.
- Stir in 1 teaspoon fresh thyme leaves and 1/2 teaspoon fresh tarragon leaves. Season with salt and pepper to taste.
- Serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
73g
Fat
36g
Carbs
9g
