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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1 1/2 tablespoons
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.
This was okay. Needless to say, my kids didn't like them, and my husband came home from the office late, so I fixed him "plain" carrots. I didn't hate them, they were just kind of, well, carrots with a hint of sweet vinegar taste. Hmmm, maybe just my taste though, I think I'm coming down with a cold. Thanks Harry ;)
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.
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!
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 brown sugar/balsamic vinegar. I sauteed until carrots were coated with a glaze. Perfect. And now the kitchen smells divine!
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 to finish per the instructions. We thought that the glaze ingredients could be doubled. After reduction, there wasn't a lot of glaze and we would have liked to taste it more strongly. I didn't have any olive oil, so substituted butter, which worked very well.
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 than what the recipe called for. They taste great the next day too!
Yummy way to cook carrots. However, they need to be steamed first for a little...ten minutes is not enough time in the skillet.
* Percent Daily Values are based on a 2,000 calorie diet.
Balsamic Glazed Carrots
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 32
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