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READY IN 15 mins

Balsamic Glazed Carrots

Read Reviews (281)

"Carrots are sauteed in olive oil, and then briefly tossed with balsamic vinegar and brown sugar in this deceptively simple side dish." — HARRY WETZEL

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Original recipe makes 4 servings Change Servings

3 cups baby carrots
1 tablespoon olive oil

1 1/2 tablespoons balsamic vinegar
1 tablespoon brown sugar

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Directions

Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

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PREP 5 mins
COOK 10 mins
READY IN 15 mins

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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.

—LovetoCook

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Most Helpful Critical Review

Jul 24, 2003

This was okay. Needless to say, my kids didn't like them, and my husband came home from the office late, so I fixed him "plain" carrots. I didn't hate them, they were just kind of, well, carrots with a hint of sweet vinegar taste. Hmmm, maybe just my taste though, I think I'm coming down with a cold. Thanks Harry ;)

—I'm nuts too...

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364 Ratings

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Oct 26, 2003

My version of the balsamic glazed carrots is similar: toss the carrots with 2 T olive oil then roast in a 425 degree oven for 20 min or until carrots are done to taste. Coat carrots with 2 T balsamic vinegar and roast for 2-3 minutes or until vinegar has evaporated. I have found the addition of sugar to be unnecessary. I have passed this recipe to several people in the office and they all agree that it's terrific.

—LASII

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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!

—squeaky6

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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!

—Nikki

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Feb 26, 2006

I thought these were great! To assure they were done enough I added water to my saute pan at the beginning and boiled the carrots for about 5 minutes, then drained them and returned to the pan to finish per the instructions. We thought that the glaze ingredients could be doubled. After reduction, there wasn't a lot of glaze and we would have liked to taste it more strongly. I didn't have any olive oil, so substituted butter, which worked very well.

—chellebelle

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Jun 18, 2003

Thanks for the recipe. The carrots tasted great! Instead of baby carrots I peeled up regular carrots and sliced them in about 1/4 inch round slices. Also, I used a little bit more brown sugar than what the recipe called for. They taste great the next day too!

—ARK_AMY

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Aug 23, 2006

Yummy way to cook carrots. However, they need to be steamed first for a little...ten minutes is not enough time in the skillet.

—Christal

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Nutrition

Calories
82 kcal
4%

Carbohydrates
12.5 g
4%

Cholesterol
0 mg
0%

Fat
3.5 g
5%

Fiber
2.9 g
12%

Protein
0.7 g
1%

Sodium
81 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Balsamic Glazed Carrots

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 82
Calories from Fat: 32

% Daily Value *
Total Fat 3.5g 5 %
** Saturated Fat 0.5g 2 %
Cholesterol 0mg 0 %
Sodium 81mg 3 %
Potassium 247mg 7 %
Total Carbohydrates 12.5g 4 %
Dietary Fiber 2.9g 12 %
Protein 0.7g 1 %
Sugars 8.9g
Vitamin A 277 %
Vitamin C 4 %
Calcium 5 %
Iron 10 %
** Thiamin 3 %
** Niacin 5 %
** Vitamin B6 7 %
** Magnesium 4 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.