Balsamic glazed carrots

For a simply irresistible side, dish up these bright baby carrots that are bathed in a brown sugar-infused balsamic glaze.

Preparation Time
15 minutes

Cooking Time
45 minutes

Ingredients (serves 10)

4 bunches baby (Dutch) carrots
100g (1/2 cup, firmly packed) brown sugar
30g butter, melted
2 tbs balsamic vinegar

Method
Trim stems from the carrots. Scrub to remove any dirt. Peel.
Preheat oven to 180°C. Place the carrots in a large 3L (12-cup) capacity glass or ceramic ovenproof baking dish.
Combine the sugar, butter and vinegar in a small bowl. Pour over the carrots. Season with salt and pepper. Toss to coat.
Bake in oven, tossing occasionally, for 45 minutes or until the carrots are tender.
Arrange on a serving platter. Drizzle over the glaze to serve.

Notes

Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store in an airtight container in the fridge. Continue to the end of step 4, 4 hours ahead. Fifteen minutes before serving, return the baking dish to the oven (with the Crispy Roast Potatoes) to reheat, then continue from step 5.

Oven space tip: Cook the carrots on the top shelf of the oven while the ham is cooking on the lower shelf. Reheat in oven while the turkey is resting.