Ingredients

Instructions

  1. Combine carrots and 6 cups water in the dutch oven. Bring to a boil over medium high heat; reduce heat to low and simmer 20 minutes or until crisp tender.
  2. Drain carrots and keep warm.
  3. Cook balsamic vinegar in a small saucepan over medium high heat for 4 to 5 minutes or until liquid is reduced by half.
  4. Stir in brown sugar and butter until smooth.
  5. Pour vinegar mixture over warm carrots, toss to coat.
  6. Stir in thyme, tarragon and salt and pepper.
  7. Serve immediately.