Ingredients :
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.
