Ingredients
2 bunches baby (Dutch) carrots
50g (1/4 cup, firmly packed) brown sugar
15g butter, melted
1 tbs balsamic vinegar
Method
- Trim stems from the carrots. Scrub to remove any dirt. Peel.
- Preheat oven to 180°C. Place the carrots in a glass or ceramic ovenproof baking dish.
- Combine the sugar, butter and vinegar in a small bowl. Pour over the carrots. Season with salt and pepper. Toss to coat.
- Bake in oven, tossing occasionally, for 25 minutes or until the carrots are tender.
- Arrange on a serving platter. Drizzle over the glaze to serve.
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