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