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
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!