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    CARROTS GLAZED WITH BALSAMIC VINEGAR AND BUTTER     

   Ingredients :
 
½ cup butter
3 ½ lb (1.600k) baby carrots, peeled
6 tablespoons sugar
1/3 cup balsamic vinegar
¼ cup chives, chopped
Salt
Pepper

   Preparation:

minutes. Cover saucepan and cook until carrots are crisp-tender, stirring occasionally.

Add in sugar and vinegar and continue cooking, uncovered, stirring frequently, until carrots are tender. Season with salt and pepper.

Add chives and combine.

Transfer to a bowl and serve.
        10 servings
       
 
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