Reviewed: Feb. 20, 2008

Very tasty but took a long time. I read the reviews but thought I'd slice the carrots & be fine. Nope but still worth the effort.

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SUNRENAY

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2008

These were pretty good but did need to be cooked longer or buy the petite carrots. The flavor was different enough and not too sweet.

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Feb. 6, 2008

This was a nice twist to regular steamed carrots! The contrast of the vinegar and brown sugar was nice. I added red onions for some color and extra flavor. Thanks for the recipe!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Feb. 4, 2008

Carrots are a favorite vegetable of my husband. These were delicious and he loved this recipe. I will definitely be serving this again and again.

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Nancy A

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Reviewed: Feb. 2, 2008

These are yummy. My 6yr old will eat carrots now.

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LILLYN77

Cooking Level: Intermediate

Living In: Fort Walton Beach, Florida, USA

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Reviewed: Jan. 26, 2008

This was easy and tasted great. Followed the recipe exactly.

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amc

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2008

I increased the sugar to 2 tablespoons and added some ground cinnamon. Yummy!

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DUNTEACHN

Cooking Level: Intermediate

Home Town: Ellicott City, Maryland, USA

Living In: Cape Charles, Virginia, USA

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Reviewed: Jan. 11, 2008

I boiled the carrots in one inch of water for about 15 minutes first, then I drained it off and added the vinigar and brown sugar (I used splendas mixed brown sugar)and let that simmer for about five minutes. It was perfect and everyone loved the flavor. I will use this often.

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HAIRGODDESS

Cooking Level: Intermediate

Home Town: Claremore, Oklahoma, USA

Living In: Pipe Creek, Texas, USA

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Reviewed: Jan. 3, 2008

These were delish!

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AMSILVA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Marcos, California, USA

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Reviewed: Jan. 1, 2008

These were great! I definitely agree with cooking them a bit first. I microwaved them for 5 minutes before sauteeing.

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IRISHDAUD

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 28, 2007

I followed the advice of one reviewer and used honey. I did not like that at all. If could be, however, the type of honey we get here in Kenya. I'll try again with brown sugar.

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Africanmom

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2007

These carrots are delicious! The combination of balsamic vinegar, olive oil and brown sugar proves to be an excellent one. Very tasty! Cooking time to get the carrots tender (at least to my taste) was substantially longer than 10 minutes, though, even with the carrots cut in half.

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DIERKES

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Reviewed: Dec. 9, 2007

If you are looking for a sweet glazed carrot this is NOT your recipe! I made this mistake and got a mouthful of raw carrot + balsamic vinegar = not my taste.

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Dr. Westcott

Cooking Level: Beginning

Home Town: Pocatello, Idaho, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Nov. 16, 2007

After steaming the carrots in the microwave for 5 min., I sauteed them for another 5-7 min. and they still came out somewhat crunchy. By the time I got to work (for our Thanksgiving luncheon), they had shriveled up. My coworkers said the flavor was pretty good but the carrots were too crunchy. I thought the flavor was just okay (and I love balsamic vinegar), but overall I was disappointed in this dish.

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austinveggiegirl

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 28, 2007

Simple but effective way to prepare carrots. I would highly support the suggestion of pre-cooking the carrots unless you like them super crisp. I cooked mine in the microwave under plastic wrap for 3 mins prior to sautee.

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LADYCASS

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Reviewed: Oct. 26, 2007

I like these; I received compliments on them. Some recipes will 'hide' the flavor of the carrot. This is not one of those. In my opinion, the carrots need to cook longer to be more tender. If I'm going to eat a warm carrot I want it cooked; I think it was too crunchy just cooking it 10 minutes. I liked the combination of the vinegar and sugar, as did my guests. I would serve this again, but would be sure the guests liked carrots. Definitely not something one could sneak in on their kids!

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PURPLEMIDNIGHT

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Reviewed: Oct. 20, 2007

These were very good! Simple too. Next time I will steam the carrots though as it took much longer than 10 minutes to cook and some of the carrots started to burn. Thanks!

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jharris

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Reviewed: Oct. 16, 2007

Nice recipe but alot of work and my persnickety preschoolers and husbad didn't like it. However I thought it was a lovely change from our usual vegetable dishes.

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