Balsamic Butter Glazed Baby Carrots

Another tantalizing fall recipe from southern living magazine, november 2006

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.

Drain carrots and keep warm.

Cook balsamic vinegar in a small saucepan over medium high heat for 4 to 5 minutes or until liquid is reduced by half.

Stir in brown sugar and butter until smooth.

Pour vinegar mixture over warm carrots , toss to coat.

Stir in thyme , tarragon and salt and pepper.

Serve immediately.

baby carrots, water, balsamic vinegar, brown sugar, butter, thyme, tarragon, salt, pepper