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Balsamic Glazed Carrots

Balsamic Glazed Carrots

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HARRY WETZEL

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

Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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

LASII
189
10/26/2003

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
129
3/10/2007

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
90
1/10/2007

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!