Reviewed: Jun. 24, 2009

Very good!

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Food Fan

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 8, 2009

A delicious way to include more carrots in our meals! I microwave mine until almost tender (to keep more vitamins) and then I added them to the rest of the ingredients and simmered all for 3-5 minutes. I've also made them with maple syrup in place of the brown sugar, and will be trying some of the variations others suggested. I can now grab a bag of carrots when shopping and know they won't go to waste due to lack of a good recipe.

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AnnieM

Cooking Level: Intermediate

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Reviewed: May 30, 2009

My carrots came out very crunchy. Flavor was okay, and I liked the general idea, but I don't think I'll make this again for our household. Sorry!

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sebclar

Cooking Level: Beginning

Living In: Portland, Connecticut, USA

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Reviewed: May 8, 2009

This will be a recipe that I keep, makes the carrots taste so sweet with the brown sugar and vinegar. My kids loved these.

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Salafi_Sister

Cooking Level: Intermediate

Home Town: Iron River, Michigan, USA

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Reviewed: Apr. 19, 2009

If you like bland, you'll like this recipe.

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JGABENNE

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Reviewed: Mar. 29, 2009

These were wonderful! I steamed them in the microwave for a few minutes and then put them in the oven like other reviews suggested. Will definitely make again.

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Kelly

Cooking Level: Intermediate

Home Town: Kokomo, Indiana, USA

Living In: Wheatfield, Indiana, USA

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Reviewed: Mar. 29, 2009

Pretty tasty, but not outstanding. Definitely need to steam the carrots for about 5 minutes before sauteing.

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Wayde Lawler

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Mar. 18, 2009

I'm almost embarrassed to review this recipe because I changed it so much, but think others should know how versatile it is. After steaming the carrots first, I added onions and dill weed in with the olive oil to saute. The glaze was made using brown sugar (Splenda) and sun dried tomato vinaigrette salad dressing. This is really good and so easy - thanks for posting it.

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Cindy

Home Town: Hebron, Ohio, USA

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Reviewed: Mar. 14, 2009

These were pretty decent. I am not a huge fan of cooked carrots so I am still looking for the perfect recipe I can make that will help me enjoy them more, but every one in my family gobbled these up. I might use a little less brown sugar next time. I just used some whole carrots that I had leftover, sliced, instead of baby carrots. I also steamed my carrots before sauteeing them.

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MamaEpsteen

Cooking Level: Intermediate

Living In: Lafayette, Indiana, USA

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Reviewed: Mar. 14, 2009

a little too balsamic like other reviewers said. i think it would be good with a hint of balsimic- but with this was too overwhelming.

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sarabear316

Cooking Level: Expert

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Reviewed: Feb. 24, 2009

Pretty good- I halved the recipe and subbed the oil for butter. After sauteing for a few I realized I should have pre cooked the carrots so I added a cup of water and let them boil down. Afterwords I doubled the brown sugar and vinegar and added a dash of cinnamon.

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Tina C.

Cooking Level: Intermediate

Home Town: Darmstadt, Hessen, Germany

Living In: Parrish, Florida, USA

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Reviewed: Feb. 20, 2009

Love the flavor! I did steam the carrots in the microwave for 10 minutes before following the recipe. Came out perfect!

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DIANE H.

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Reviewed: Feb. 2, 2009

WoW ! My family really enjoyed this!! I used regular carrots because I find the baby carrots when cooked have a funky taste. After adding the brown sugar and balsamic vinegar I cooked it awhile longer so the strong taste and smell of vinegar evaporated. Thanks! :=)

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paticake

Cooking Level: Expert

Living In: Santa Rosa, California, USA

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Reviewed: Feb. 2, 2009

Really good!

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tarmstrong

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Reviewed: Jan. 31, 2009

Quick and easy. Very Delicious! I used regular carrots and cut them up into round slices. I then sauteed them with some onions I was caramelizing.

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Shelby

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Reviewed: Jan. 30, 2009

I gave it four stars because the balsamic made the carrots a little too tart for my taste buds. Added 1 tsp of honey & it was delish!

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A.Meyer

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Reviewed: Jan. 23, 2009

The carrots were "alright" I liked them, but they were definitely not spectacular. If I make them again, I will use butter instead of olive oil, and slighly less balsamic vinegar, and a little more sugar...it was a nice change of pace, but not something that I would make very often. I normally love balsamic vinegar, but this just didn't do it for me.

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Tahna

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2009

Not a huge fan, and I LOVE glazed carrots and basalmic. I guess I just don't like them together.

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Nick

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Reviewed: Dec. 29, 2008

This recipe gave very delicious, tender (but not mushy) carrots. the flavor was good and not over powering, and the cooking process was very simple. I will definitely be making this recipe again.

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HITTLETS

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 21, 2008

I made this with snap peas instead, and cut the sugar to 1tsp. since my mom doesn't like sweet vegetables, and they turned out really well. Good combo of flavors and easy to whip up.

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Laine

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Balsamic Glazed Carrots

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