date:Aug 13, 2014
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 180C. 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 occasi