1 pound "baby" carrots (these come precut and peeled)
1/4 cup butter (4 tbs.)
1/4 cup balsamic vinegar
1/4 cup honey
Parsley for garnish (optional)
Preparation
Steam carrots for about 8-10 minutes. In a small saucepan, melt butter and mix with the honey and balsamic vinegar, mix and heat on low. When the carrots are steamed, place them in a serving bowl and pour the glaze over the top. Toss to coat.
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