Makes 6 servings.

1 lb. Whole Carrots, peeled and sliced in 1/3” thick diagonal slices
1/2 Cup Water
2 Tbs. Butter, melted
2 Tbs. Aged Balsamic Vinegar
2 tsp. Minced Fresh Thyme
Salt and Pepper, to taste

METHOD:

Preheat oven to 375°F.

Place peeled and cut carrots in medium baking pan. Add water and cover pan with aluminum foil. Bake on center rack for 25 to 30 minutes, or until carrots begin to reach slight tenderness, but still have a little crunch. Remove pan from oven and drain any remaining water.

Pour melted butter over carrots and stir to coat. Sprinkle balsamic and thyme over carrots and stir again to coat carrots in mixture. Season with salt and pepper. Return pan to the oven and bake, uncovered, for additional 15 to 20 minutes.

Serve in warmed bowl or casserole dish.

La Vecchia Dispensa Cleopatra 30-Year Balsamic Vinegar La Vecchia Dispensa 100-Year Balsamic Vinegar