Balsamic Glazed Carrots

Balsamic Glazed Carrots

289 Reviews 10 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
HARRY WETZEL
Recipe by  HARRY WETZEL

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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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Reviews (289)

Rate This Recipe
LASII
161

LASII

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 balsamic vinegar and roast for 2-3 minutes or until vinegar has evaporated. I have found the addition of sugar to be unnecessary. I have passed this recipe to several people in the office and they all agree that it's terrific.

LovetoCook
119

LovetoCook

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, then I will finish them in a skillet with the balsamic vinegar and brown sugar.

squeaky6
87

squeaky6

Wow...so 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. Exquisite! Thank You!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 82 cal
  • 4%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 12.5 g
  • 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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