Start by adding the carrots to your skillet or saucepan. Salt the carrots. Pour in water and bring to a low simmer. Cover and simmer for about 15 minutes or until carrots are nice and tender.
Remove lid to let any remaining water cook off. Add butter, brown sugar, lemon juice, honey and balsamic vinegar to the pan. Turn heat up to medium-high. Cook, stirring frequently, for a few minutes until the carrots have a nice glaze.
When done, remove glazed carrots from heat, sprinkle with fresh chopped parsley. Enjoy!
Store completely cooled carrots in the fridge for up to 3 days.
Keyword balsamic glazed carrots, glazed baby carrots, holiday side dish