Ingredients
• 4 bunches baby (Dutch) carrots
• 100g (1/2 cup, firmly packed) brown sugar
• 30g butter, melted
• 2 tablespoons balsamic vinegar
Method
Step 1
Trim stems from the carrots. Scrub to remove any dirt. Peel.
Step 2
Preheat oven to 180°C. Place the carrots in a large 3L (12-cup) capacity glass or ceramic ovenproof baking dish.
Step 3
Combine the sugar, butter and vinegar in a small bowl. Pour over the carrots. Season with salt and pepper. Toss to coat.
Step 4
Bake in oven, tossing occasionally, for 45 minutes or until the carrots are tender.
Step 5
Arrange on a serving platter. Drizzle over the glaze to serve.
