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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

81.6 calories; 0.7 g protein; 12.5 g carbohydrates; 0 mg cholesterol; 80.8 mg sodium. Full Nutrition

Reviews (340)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2003
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. Read More
(270)

Most helpful critical review

Rating: 3 stars
07/24/2003
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;) Read More
(11)
458 Ratings
  • 5 star values: 193
  • 4 star values: 161
  • 3 star values: 68
  • 2 star values: 26
  • 1 star values: 10
Rating: 5 stars
10/26/2003
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. Read More
(270)
Rating: 5 stars
03/10/2007
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. Read More
(144)
Rating: 5 stars
01/10/2007
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! Read More
(104)
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Rating: 5 stars
07/21/2007
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! Read More
(67)
Rating: 5 stars
06/18/2003
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! Read More
(36)
Rating: 5 stars
02/26/2006
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. Read More
(35)
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Rating: 4 stars
08/23/2006
Yummy way to cook carrots. However they need to be steamed first for a little...ten minutes is not enough time in the skillet. Read More
(24)
Rating: 4 stars
11/14/2003
We thought this was pretty good. I used only 2c carrots and cooked them in only 2 tsp olive oil. When they were tender I only used 1/2 TBLS balsamic vinegar to 1 1/2 TBLS brown sugar. This way no ingrediant dominated the others but rather complimented each other well. Pretty tasty and would make again when in a pinch. Read More
(23)
Rating: 5 stars
07/18/2006
I'm surprised I haven't reviewed these already. These have become a family favorite. We just love them. I've also used this method with sweet potato chunks. Thanks! Read More
(23)
Rating: 3 stars
07/24/2003
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;) Read More
(11)