Balsamic Glazed Dutch Carrots

Mmm... baby carrots. These are one of my favourite things to pick up at grower's markets. They are sweeter than large carrots and look so much nicer when served.

I made these quite a while ago, and just kind of threw bits and pieces together, so will try and put some measurements in for you - just adjust the amount of sugar depending on how sweet you like your savoury dishes. I just add a little, taste, add a bit more, taste... the same process you use when seasoning with salt.

1 bunch dutch carrots
1/2 cup balsamic vinegar
1 -2 tbsp brown sugar
good knob of butter
fresh thyme

Peel the carrots and remove most of the stem, leaving about 1cm intact (it looks prettier this way!). Simmer very gently in a pot of salted water until tender but not mushy. If you boil them, you risk the outside being overcooked before the inside is ready.

Put balsamic vinegar in a shallow saucepan and bring to boil. Continue cooking until the vinegar has reduced by about half. Add brown sugar to taste, and stir until dissolved. Add a good knob of butter and stir until smooth.

Drain carrots, and coat with the vinegar mix and some fresh thyme leaves. Season and serve with your favourite Sunday roast!