Glazed Carrots

• 2 carrots, sliced
• 1/4 cup chicken broth
• 1 TBL butter
• 2 tsp brown sugar
• 1/2 tsp balsamic vinegar

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Place sliced carrots and chicken stock in saucepan and bring to boil.
Cover and simmer 30-40 minutes until carrots soften.
Add butter and brown sugar.
Cook down to a glaze under medium heat, stirring frequently.
Add a dash of vinegar at the end.

Jun 2013