"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Balsamic Butter-Glazed Carrots Recipe

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This recipe for Balsamic Butter-Glazed Carrots, by , is from Spivey/Merrill Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chrissie Merrill
Added: Sunday, February 15, 2009

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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