Carrots Glazed with Balsamic Vinegar and Butter

ingredients

Units: US

• ¹⁄₂cup butter
• 3 ¹⁄₂lbs peeled baby carrots or 3 1/2 lbs regular carrots, peeled, cut into 2 inch pieces, halved lengthwise
• 5 -6tablespoons sugar (or to taste)
• ¹⁄₃cup balsamic vinegar
• ¹⁄₄cup chopped fresh parsley or 1/4 cup cilantro

directions

• Melt butter in heavy large pot over medium heat.
• Add carrots and sauté 5 minutes.
• Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes.
• Stir in sugar and vinegar.
• Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer.
• Season to taste with salt and pepper.
• Add parsley or cilantro and toss to blend.
• Transfer to bowl and serve.