Name: Carrots Glazed with Balsamic Vinegar and Butter
Yield: 10 Servings
Ingredients: 1/2 cup (1 stick) butter; 2 tablespoons olive oil; 3 1/2 pounds peeled baby carrots or regular carrots, peeled, cut into 2-inch pieces, halved lengthwise; 6 tablespoons sugar; 1/3 cup balsamic vinegar; 1/4 cup chopped fresh chives

For ease, use the peeled baby carrots sold in plastic bags in the produce section of most supermarkets.

Recipe notes