Place carrots in a saucepan with 1/4 cup water, 1 tablespoon butter and a
little salt. Cover tightly and simmer over low heat for 15-20 minutes until
just done. Carrots should have absorbed the water.
Combine brown sugar, 2 tablespoons butter and balsamic vinegar in a
saucepan and cook until well blended. Pour over carrots and serve.
Recipe by: Williams-Sonoma
Posted to MC-Recipe Digest V1 #898 by KSBAUM@aol.com on Nov 10, 1997
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