Ingredients:
1/2 cup butter
3 1/2 lbs peeled baby carrots or 3 1/2 lbs regular carrots, peeled, cut into 2 inch pieces, halved lengthwise
5 -6 tablespoons sugar ( or to taste)
1/3 cup balsamic vinegar
1/4 cup chopped fresh parsley or 1/4 cup cilantro
Directions:
Melt butter in heavy large pot over medium heat.
Add carrots and saute 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.
Servings: 10
Time preparation: 20 min.
Time total: 45 min.