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!

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MELISSA_B

Cooking Level: Expert

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Reviewed: Apr. 10, 2007

Everyone loved these! I had to cook them for awhile on top of the stove-nearly 30 minutes to get them soft. Great tasting tho!

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L. Ashbach

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Reviewed: Apr. 9, 2007

I'm sorry, but this is doesn't taste good at all. My husband (who eats anything)and I didn't like it.

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Noor

Cooking Level: Intermediate

Home Town: Amman, Amman, Jordan

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 8, 2007

Excellent recipe! I am not a glazed carrot fan and found myself and guests going back for seconds. The balsamic vinegar balances out the sweetness of the brownsugar nicely. I used equal portions of the two with great results. I also lightly tossed the carrots in olive oil and sea salt and roasted them in a 425 oven for 25 min. Then tossed them in the pan with some added butter with the brown sugar and vinegar..mmm also I threw in a cpl tsp of orange juice. I had a lot of carrots so I made extra glaze. These were a nice side dish,and different from the very sweet candied carrots. We loved them!

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TEESA2YOU

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 25, 2007

Not bad. I added butter to this for a little more flavor.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Mar. 14, 2007

There was nothing great about this recipe. It wasn't bad, but it's certainly not to-die-for. The carrots remained firm and burnt because they were not in enough liquid. I love balsamic vinegar and carrots, but this recipe just was not for me.

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Christina

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2007

This recipe was very good. I used honey instead of brown sugar. I will make it again.

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Heather

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Reviewed: Mar. 10, 2007

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.

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LovetoCook

Cooking Level: Expert

Living In: Falls Church, Virginia, USA

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Reviewed: Mar. 8, 2007

I used honey instead of sugar and added peas... very good.

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red ink

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Reviewed: Feb. 21, 2007

My whole family loves this!!!! And even better....it's incredibly easy and fast to prepare.

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Cheryl

Cooking Level: Intermediate

Home Town: Sarepta, Louisiana, USA

Living In: Bakersfield, California, USA

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Reviewed: Feb. 15, 2007

I was wary of this recipe because of the mixed reviews, but I thought it was good! I didn't think it was too strong at all, the flavor was subtle.

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Susan L

Cooking Level: Beginning

Home Town: Elmore, Vermont, USA

Living In: Saitama, Saitama, Japan

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Reviewed: Feb. 14, 2007

These were THE best ever. Did not have baby carrots so did a large dice of regular carrots. Used much less oil and "Splenda" brown sugar with a good quality balsamic. The type of balsamic used by others my contribute to their not likeing this recipe. Will make this often and can hardly wait to get at them again.

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Magical Mom

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Raymond, Alberta, Canada

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Reviewed: Feb. 5, 2007

These were just okay. Mostly tasted like regular old carrots.

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ALK5B

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA

Living In: Princeton, New Jersey, USA

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Reviewed: Jan. 26, 2007

My family and I thought these were quite tasty. The balsamic vinegar gave it a unique twist. I would make it again.

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Sonya

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Jan. 17, 2007

I want to be fair when rating this recipe. I thought that the balsamic vinegar over powered the taste. I followed the recipe exactly, the carrots came out tender (took a little longer to cook)made sure that I measured everything correctly. Next time I think that I'll cut back on the vinegar or add a little butter. I'll have to play with it.

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Jan. 14, 2007

I have very little experience cooking, but found this recipe very easy to make. Carrots were delicious!

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Appaliq

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Reviewed: Jan. 14, 2007

These were pretty good, I'll probably make again.

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Chef in the Making

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2007

Great alternative to regular steamed carrots. Served with Chicken Savoy (on this site) and was excellent together. Great way to get your carrots in.

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PINKGRRL

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Reviewed: Jan. 12, 2007

My balsalmic vinegar-loving family did NOT like these. The taste is very strange. Most of the carrots ended up in the garbage.

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ashley

Home Town: Ashburn, Virginia, USA

Living In: Provo, Utah, USA

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Reviewed: Jan. 10, 2007

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!

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