Balsamic Glazed Carrots

Balsamic Glazed Carrots


"Carrots are sauteed in olive oil, and then briefly tossed with balsamic vinegar and brown sugar in this deceptively simple side dish."


15 m servings 82 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.
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  1. 396 Ratings


My version of the balsamic glazed carrots is similar: toss the carrots with 2 T olive oil then roast in a 425 degree oven for 20 min or until carrots are done to taste. Coat carrots with 2 T ba...

The carrots had a wonderful flavor; however, the saute cooking method took a LOT longer than 10 minutes.....and that was with the carrots cut in half lengthwise. Next time, I plan to steam them... simple & flavorful! My tweaks: par-steamed (2 min) then sauteed in a little butter and olive oil...maybe another 2-3 minutes...finished w/equal amounts of brown sugar & good balsamic. ...

Fantastic. I made slight changes. I first tossed the carrots in olive oil and sea salt then nuked for 5 min. Then sauteed on med high with 1 tbs Smart Balance, and the called-for amounts of brow...

I thought these were great! To assure they were done enough I added water to my saute pan at the beginning and boiled the carrots for about 5 minutes, then drained them and returned to the pan t...

Thanks for the recipe. The carrots tasted great! Instead of baby carrots I peeled up regular carrots and sliced them in about 1/4 inch round slices. Also, I used a little bit more brown sugar...

Yummy way to cook carrots. However, they need to be steamed first for a little...ten minutes is not enough time in the skillet.

I'm surprised I haven't reviewed these already. These have become a family favorite. We just love them. I've also used this method with sweet potato chunks. Thanks!

We thought this was pretty good. I used only 2c carrots and cooked them in only 2 tsp olive oil. When they were tender, I only used 1/2 TBLS balsamic vinegar to 1 1/2 TBLS brown sugar. This way...