4 bunches baby carrot
1/2 cup brown sugar
30g butter, melted
2 tbs balsamic vinegar
trim stems from the carrot. scrub to remove any dirt. peel.
preheat the oven to 180 degrees C. place the carrot in a large 3L (12 cup) capacity glass or ceramic ovenproof baking dish
combine the sugar, butter and vinegar in a small bowl. pour over the carrots. season with salt and pepper. toss to coat.
bake in the oven, tossing occasionally, for 45 minutes or until the carrot are tender. arrange on a serving platter. drizzle over the glaze to serve.