Reviewed: Apr. 10, 2012

These are great. I did change it the second time after discovering ginger carrots. I baked the carrots for 15 minutes at 400 degrees in a glass baking dish with a little oil. Meanwhile I mixed the vinegar (I used pomegranate flavored) and sugar with 1 teaspoon ground ginger and 1/2 teaspoon cardamom. After the carrots were done I mixed in the vinegar sauce, stirred to coat and roasted for another 10 minutes. They were excellent.

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Reviewer:

evillhog

Cooking Level: Expert

Living In: Fortuna, California, USA

Reviewed: Mar. 28, 2012

Nothing Special

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Reviewer:

mdreinsma

Reviewed: Dec. 17, 2011

We like our carrots tender, but not cooked soft. This recipe is perfect. I followed instructions to the letter and the carrots were delicious. The recipe is so simple and delicious. What more could you want? The only reason to par-cook or steam is to make the carrots softer, a matter of personal taste. I must disagree with the reviewer who said the sugar isn't necessary, it balances the acid from the vinegar but still allows nicely. I served these as a side with Marie's Easy Slow Cooker Pot Roast from this site. Dinner was a hit. This is my new favorite glazed carrot recipe. Thanks for a perfect recipe!

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Reviewer:

lucylove

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Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Wesley Chapel, Florida, USA

Reviewed: Nov. 29, 2011

I read the reviews beforehand and decided to skip the brown sugar since carrots are naturally sweet, and we added a sprinkle of pepper and salt instead. We cooked ours in the oven at 425 degrees, then added the balsamic vinegar and put it back in at around 350 degrees (because something else was cooking at the time). Came out pretty good. My man's a raw carrot-lover, so we opted to keep them relatively crisp. Made an easy side dish.

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Reviewer:

Abbey

Cooking Level: Intermediate

Home Town: Magee, Mississippi, USA

Living In: Des Moines, Iowa, USA

Reviewed: Oct. 19, 2011

These were AMAZING!! The first time I made them I kept the baby carrots whole, and they just didn't cook right. This time I cut them up into 1/4 in dime sized pieces and they turned out perfect. It did reduce the cooking time a bit - sauteed for about 8 minutes with the balsamic vinegar/sugar mix in for about 2 minutes. Definitely adding this to our staple side dish.

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Reviewer:

STORMCHASER

Cooking Level: Intermediate

Home Town: Elburn, Illinois, USA

Living In: Plano, Illinois, USA

Reviewed: Oct. 11, 2011

Had these tonight with chicken. They were very good, my husband went back for seconds. Added a little more brown sugar then suggested. Will make again.

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Reviewer:

sweets4nana

Reviewed: Sep. 13, 2011

Needs some salt. I salted at the beginning of cooking and then at the end with some finishing salt. Really good and helped get the weekday meal to the table in 20 minutes. Can't tell you if they are good reheated as we gobbled them all up!

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