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My review
Balsamic Glazed Carrots
43
HARRY WETZEL
"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
15 m servings 82Original recipe yields 4 servings
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Directions
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- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 329442 Ratings
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Most helpful positive review
2/24/2003
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 ba...
Most helpful critical review
2/13/2003
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, carro...
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2/24/2003
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 ba...
3/10/2007
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...
1/10/2007
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. ...
7/21/2007
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 brow...
2/10/2003
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...
2/26/2006
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 t...
8/23/2006
Yummy way to cook carrots. However, they need to be steamed first for a little...ten minutes is not enough time in the skillet.
7/18/2006
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!
2/19/2003
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...