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 45minutes or until the carrot are tender. arrange on a serving platter. drizzle over the glaze to serve.