Balsamic Vinegar Glazed Carrots
1/2 c. unsalted butter
3 1/2 lb baby carrots, sliced in half
6 Tbl sugar
1/3 c Balsamic vinegar
chopped fresh chives
Melt butter in heavy large pot over medium heat. Add carrots and saute 5 min. Cover and cook til carrots are crisp-tender. Stir occasionaly, 7 min. Stir in sugar and vinegar and cook uncovered until carrots are glazed. Season with salt and pepper. Toss in chives.
Pairs Well With
Great for Easter and Holiday dinners.