Reviewed: Oct. 4, 2007

Outstanding!!!! Paired perfectly with the chicken and potatoes I had made, and while I LOVED them, my boyfriend was kind of disappointed that the carrot taste was nowhere to be found as the balsamic vinegar really shines through. Only thing I changed was to steam the carrots before sauteeing them in the vinegar and brown sugar mixture. Will make these again in a heartbeat - thanks!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Chikee

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2007

These were pretty good...a little sweet for me but my boyfriend loved them.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lobsteriffic

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Saskatoon, Saskatchewan, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 14, 2007

Not good for me, way too balsamicy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DaniGirl

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2007

This recipe is a great find! I try to find new and interesting ways to fix veggies, this is so easy, and tastes great! I used regular carrots, cut into small pieces. Definately need to par-boil for a few minutes before sauteeing

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Drink Spiller

Cooking Level: Expert

Home Town: Fayetteville, Arkansas, USA

Living In: Hot Springs, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2007

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!

Was this review helpful? [ YES ]
28 users found this review helpful

Reviewer:

Nikki

Cooking Level: Intermediate

Living In: Cottage Grove, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2007

So simple and so yummy. My mother in law was very impressed with these carrots and asked for the recipe, and could not believe how simple they were! I did boil instead of saute the carrots though.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2007

good stuff... i like a little more brown sugar and a little less vinegar... my g/f thought the stock was a little to sweet and should use a little less of both.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Chuck

Cooking Level: Intermediate

Home Town: North Saint Paul, Minnesota, USA

Living In: Menomonee Falls, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 3, 2007

You MUST boil the carrots first! I boiled them then added them to the sauce. Hubby & I liked it...kids were 'ehh' about them. My balsamic was strong so I needed more brown sugar and butter. Play that one by taste as another reviewer mentioned.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KELT

Cooking Level: Expert

Living In: Audubon, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 1, 2007

This recipe is so easy and delicious. I did what everyone else did and parboiled the carrots. I mixed the balsamic and brown sugar according to directions, but my balsamic was very strong so I upped the brown sugar, added in a couple pats of butter and luckily I had a little (about a tablespoon, thanks to the kids leaving an "empty" container in the fridge) of OJ that I threw in. I suggest to start with the recipe and then add to it as you need since balsamics vary so greatly.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

VioletSkies

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Mount Prospect, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2007

I gave this 3 stars because the kids loved it. However, the cooking time was defininely way off. I sauted for 30 minutes and then finally finished the carrots off in the microwave in order to get them soft enough to serve. The next time I will either start in the microwave or steam them for quicker results.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Debbie B.

Cooking Level: Intermediate

Home Town: Lowell, Massachusetts, USA

Living In: Nashua, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2007

These were just ok for us. It was sort of weird to mix the sugar and balsamic with carrots for some reason.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sally S.

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 21, 2007

Really nice! I steamed these till tender and mixed with sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NURSEARS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2007

Good carrots. I followed the suggestion given to boil them first to begin the softening process.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

xapaula

Cooking Level: Intermediate

Home Town: Ville Platte, Louisiana, USA

Living In: Menlo Park, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2007

These are great!! I've made them several times in the past few months and everyone loves them. Great flavor, will continue to make them.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

WENNYPOOOH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 28, 2007

My husband and me can't et enough of this very simple dish. Had some carrots and was looking for a way to make them interesting, these are excellent.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MRSSOLOMON

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 23, 2007

This was very good and so easy. I steamed my carrots before sauteing them. Even my husband enjoyed them and he doesn't usually like "different" things.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MAGGIEMITCHELL

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 14, 2007

Excellent! Cooked carrots in small amount of water first, before continuing with recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TIDEWATCHER42

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 14, 2007

We really enjoyed these - the balsamic vinegar along with the carrots was yummy! I didn't have baby carrots, so I peeled regular carrots and chopped them at an angle into ~3 inch pieces. Any thick chunks I also cut down the middle to make all of the pieces more uniform in thickness. Then I tossed them with a little olive oil & salt and roasted them in a 425 degree oven for about 45-50 minutes (turning/shaking them twice). I used the same amounts of balsamic and brown sugar (my balsamic was strong) and drizzled it over the carrots. My husband, 4 year old son, and 2 year old daughter also enjoyed them! Thanks for the recipe!

Was this review helpful? [ YES ]
3 users found this review helpful