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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Balsamic Butter-Glazed Carrots Recipe

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This recipe for Balsamic Butter-Glazed Carrots is from Spivey/Merrill Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 (1 lb.) bags baby carrots
6 cups water
1/2 cup balsamic vinegar
2 Tabs. brown sugar
6 Tabs. butter
2 TSR. fresh thyme, minced
2 TSR. fresh tarragon, chopped
1/4 TSR. salt
1/4 TSR. pepper
Directions:
Directions:
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. Keep warm.
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. Pour vinegar mixture over warm carrots, tossing to coat. Stir in thyme, tarragon, salt, and pepper.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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