CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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.
