Balsamic Glazed Carrots

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!

I made these on Thanksgiving as a nice alternative to honey glazed carrots. They have a nice sweet but tangy taste. To cut down on time and hassle I just used a bag of steamed carrot instead. This ommitted the need for olive oil and they tasted great.

Excellent side dish for a roast! I baked the carrots in the oven instead - at is much easier to leave them in the oven to do all the work. I rubbed the carrots with the olive oil and baked in a foil lined dish at 400 degrees for 30 minutes; added the balsamic vinegar and brown sugar at the end and cooked an additional 10 minutes. Easy and delicious (nothing extraordinary though).

I added cinnamon to this recipe and it was delicious!

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 ;)

We like our carrots tender, but not cooked soft. This recipe is perfect. I followed instructions to the letter and the carrots were delicious. The recipe is so simple and delicious. What more could you want? The only reason to par-cook or steam is to make the carrots softer, a matter of personal taste. I must disagree with the reviewer who said the sugar isn't necessary, it balances the acid from the vinegar but still allows nicely. I served these as a side with Marie's Easy Slow Cooker Pot Roast from this site. Dinner was a hit. This is my new favorite glazed carrot recipe. Thanks for a perfect recipe!

These got rave reviews from even the skeptical/picky at my office Thanksgiving potluck. This recipe is cheap and simple to make, yet looks, tastes and sounds (when you say it to another person) fancy! Instead of sauteing, I roasted the carrots in the oven and tossed them separately with the reduction sauce. In retrospect, a few scallions or garlic cloves roasted along with the carrots would've been flavorful additions.

4.5 stars as I agree with others: steam, nuke or roast the carrots to begin with. Sauteing raw carrots in a skillet means constant stirring/monitoring, ugh. Anyway...I used regular carrots (peeled & diagonal 1/2" slices) then steamed for 10 minutes. I made the glaze seperately in a non-stick skillet adding 1 T butter. I have white balsamic I used. Added steamed carrots to glaze, sauteed & stirred for a bit. Dusted with fresh ground nutmeg/pepper & sea salt before serving. I liked the sweet with some tang. Used equal amounts brn sugar and balsamic. Even tho it's 'just carrots', I found them more interesting and tasty using this recipe. Thanks.

I had high expectations for this one, since I love balsamic vinegar and brown sugar. But the carrots took much longer to cook than the recipe stated. I suggest steaming or roasting the carrots first. And marinating them for a while the juices marry before sauteing.

All the hallmarks of a good recipe for me: good flavor, easy to fix, healthy! Definitely will use again.

I'd like to give this 4 1/2 stars. My husband usually won't eat carrots, but he really liked these, even going back for seconds! My five year old, though, generally loves carrots and really did not like these. I think that next time I'll replace the vinegar with OJ for her and see if it goes over better. We will definitely be eating these again!

I steamed the carrots to soften them up and it was really delicious! I used butter instead of olive oil and dark brown sugar. Will definitely make again!

I really liked this but my husband thought it was too much vinegar. Instead of using whole baby carrots, to shorten the cooking time I julliened carrots, so they only needed 7 minutes.

This was a nice twist to regular steamed carrots! The contrast of the vinegar and brown sugar was nice. I added red onions for some color and extra flavor. Thanks for the recipe!

Used this on frozen sliced carrots and it was yummy and a great accompaniment to roast chicken. Very tasty!

Needs some salt. I salted at the beginning of cooking and then at the end with some finishing salt. Really good and helped get the weekday meal to the table in 20 minutes. Can't tell you if they are good reheated as we gobbled them all up!

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.

Incredibly sweet like a dessert. I would scale back the brown sugar next time. It also tastes very festive (read: Thanksgiving).

I used regular carrots, peeled and cut into rounds. I did steam them first, simply sauteing them for 10 minutes wouldn't have cut it ;). It was easy, and tasty, and even the kids enjoyed it. I'll make this again, but need to tinker around a bit with the ratio of balsalmic vinegar vs brown sugar.

Really enjoyed these carrots, though next time I might add just a smidge more vinegar.

Excellent! I cut regular sized carrots down to baby carrot proportions and it worked just as well. I've never sauteed carrots before, only boiled and/or mashed, so this recipe was a welcome change. Won rave reviews from everyone I served it to!

Simple but effective way to prepare carrots. I would highly support the suggestion of pre-cooking the carrots unless you like them super crisp. I cooked mine in the microwave under plastic wrap for 3 mins prior to sautee.

Boil first so they're soft then follow the recipe sauté add balsamic and brown sugar

These are pretty good! They took a while to get tender, but other than that, these came out great!

Really good - it's much easier though if you bake at 400 degrees for 35 minutes. The carrots come out very tender and you don't have to waste the time or space on top of the stove.

took way longer for the carrots to actually cook than it suggests, but other than that it is a wonderful side dish to any main course.

These were AMAZING!! The first time I made them I kept the baby carrots whole, and they just didn't cook right. This time I cut them up into 1/4 in dime sized pieces and they turned out perfect. It did reduce the cooking time a bit - sauteed for about 8 minutes with the balsamic vinegar/sugar mix in for about 2 minutes. Definitely adding this to our staple side dish.

Flavor was good, but I wish I would have listened to my instincts and boiled or steamed the carrots first. I'll do that next time, though. Yum!

This recipe was moderate. The carrots REALLY lack the flavor you expect from the mix of vinegar and brown sugar. I agree with the rest of the forum that you need to boil the carrots till they are a little softer before you sauté them. I had the left-overs for lunch today, they were better than the first time around because the vinegar and brown sugar flavor permeated the carrots. Wolfgang said he liked them but I think he is lying. I won't be cooking these again.

These carrots are so easy to make, but they are delicious! Even my husband who claims he doesn't like cooked carrots liked them! I am thrilled to finally find a recipe for carrots that he will eat. My kids loved them too. Definitely a winner in our house.

My family prefers their vegetables raw or plain for the most part, but they all loved this recipe and have requested it to be repeated often. The carrots came out al dente, sweet/tangy -- they were just plain YUMMY!!!!

I have made it several times already!

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.

Fantastic way to get kids to eat cooked carrots that adults like too!!

Pretty delicious! Thinking about using this at a big family gathering as it did not disappoint. My only warning is to make sure you use the stated amount of olive oil, otherwise they brown...

Jeff did not like these...I did.

I really liked these, but I think I'll start cooking the carrots first and then add the vinegar and sugar half way into the cooking to avoid burning the sugar. Very good.

EASY!!!!!! If you want something easy and different, try this recipe. If you use a fancy cut to the carrots it gives an added touch for presentation.

These were pretty good but did need to be cooked longer or buy the petite carrots. The flavor was different enough and not too sweet.

Very tasty and very easy. Make sure carrots are really soft. I added some salt too.

Outstanding!!!! Paired perfectly with the chicken and potatoes I had made, and while I LOVED them, my boyfriend was kind of disappointed that the carrot taste was nowhere to be found as the balsamic vinegar really shines through. Only thing I changed was to steam the carrots before sauteeing them in the vinegar and brown sugar mixture. Will make these again in a heartbeat - thanks!

My husband absolutely loved them.

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.

I was looking for a way to use up a bag of baby carrots, and normally I HATE cooked carrots of any kind. This sounded good, but I did make some changes -- I tossed the carrots in olive oil, sprinkled kosher salt on them and spread them on a cookie sheet in a 425-degree oven. After about 35 minutes (occasionally tossing them around) the started to brown up and roast nicely. I took them out, sprinkled some balsamic vinegar on them, and put them back in the oven to finish up for another 5-7 minutes. I didn't add any sugar, and I do think the salt helped. I now will eat cooked carrots!

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!

I really liked this recipie. I steamed my carrots first as reccommended in several other reviews and only used about 1 tsp of olive oil. I think next time I'll cut the vinegar down to 1 Tbsp, but was still very good.

I steamed young organic carrots. In a sauce pan I then lightly heated the vinegar / olive oil (good brand) / and sugar until all was combined. I then poured the glaze over the carrots. It worked well and everyone enjoyed it. I sprinkled the carrots with coarse Kosher Salt before serving.

Nice recipe but alot of work and my persnickety preschoolers and husbad didn't like it. However I thought it was a lovely change from our usual vegetable dishes.

Love! Cheap and easy! These were tasty. They need to cook a little longer than stated. Yum!

These carrots weren't very good. I generally love balsamic vinegar but they just didn't have the flavor I was looking for. I made them for Easter dinner yesterday. Every one took a small serving to start and no one went back for seconds. I will not be trying this recipe again.

I followed the suggestion of roasting the carrots in 2T olive oil for 30 minutes then tossing in balsamic vinegar and roasting another 5 minutes. Served with balsamic glazed drizzled over for fantastic carrots I'll make again and again.

This recipe was a hit!!! I did steam my carrots first and added diced green onion and it tasted great.

The flavor combination was a little strange, and not my favorite.

This was so simple and delicious! I can't wait to make them again.

My family doesn't like carrots all that much so, I was surprised how they took to this recipe!! They loved it and ask me to make it often. I keep the recipe handy!! I say two thumbs up too!!

I made this the other night, with another all recipie that I had Grilled Salmon I. It complemented the fish really well and I would say make it for any side dish as well. It was easy and very quick to make.

These were very tasty, however, I too made a few changes. I used whole carrots, peeled them, and then sliced into quarter in rounds. I baked them at 425 for about 20 min and they were still slighty uncooked. I should have let them for just a few minutes more. But recipe is great. Thanks!

Not good for me, way too balsamicy.

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!

This recipe turned out pretty good. Nice for a different twist on carrots. I added a bit more brown sugar and balsamic than called for.

These were just ok for us. It was sort of weird to mix the sugar and balsamic with carrots for some reason.

This was a wonderful recipe. I've been using the usual vegetables for supper and wanted something different. The only thing I added were wedges (broken up) of onion. They got slightly carmelized along with the carrots and seemed to be a nice addition. Both my husband and I enjoyed it.

Quick and easy.. Perfect side dish! I did steam the carrots in some chicken broth for a few mins before and added 1 more tablespoon of brown sugar. Overall very good!

This was a good variation to steamed carrots. I boiled them for about 2 minutes first and then followed the recipe. I used a pepper balsamic vinegar which gave it a subtle kick. I also added a squirt of maple syrup. Nice change for carrots, will make again.

I just used this recipe for a church dinner and it was great! I followed the recipe exactly except for adding some slivered almonds for a little crunch (my husbands idea) turned out wonderful.

So simple and easy! I usually have these lying around in the fridge and now can incorporate them as a veggie side at dinner. They get a nice caramelization at the end. Will make again soon!

I made these carrots tonight and they were absolutely delicious! This will be my go-to carrot recipe from now on. I used a 16 oz package of baby carrots and I followed the recipe exactly as written with the exception that I added a about a 1/2 cup of water when I was first cooking them and put a lid on them so they could steam and cook for 10 minutes and once they were tender I then added the balsamic vinegar and brown sugar. I followed the measurements exactly as on the recipe but I added a bit of salt on them after they were done and feel that it complimented the flavor even more. I think I will also try them some time without the brown sugar and see how that is. I made them for dinner tonight with Mom's Best Pork Chops (also from this site), lima beans and fettucinne pasta. It was a very delicious dinner!! :)

This recipe is so easy and delicious. I did what everyone else did and parboiled the carrots. I mixed the balsamic and brown sugar according to directions, but my balsamic was very strong so I upped the brown sugar, added in a couple pats of butter and luckily I had a little (about a tablespoon, thanks to the kids leaving an "empty" container in the fridge) of OJ that I threw in. I suggest to start with the recipe and then add to it as you need since balsamics vary so greatly.

Excellent! Cooked carrots in small amount of water first, before continuing with recipe.

Very good, easy, and fast. I made less, maybe about 1 cup of baby carrots, and just eyeballed the other ingredients. The carrots were perfectly done (not mushy, not crunchy) and nicely browned after sauteeing 10 minutes in olive oil over medium heat.

A lovely sweet side dish to my turkey. My guests were convinced I had honey on the carrots. They loved them and they didn't last long on the dinner table either.

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!

I'm almost embarrassed to review this recipe because I changed it so much, but think others should know how versatile it is. After steaming the carrots first, I added onions and dill weed in with the olive oil to saute. The glaze was made using brown sugar (Splenda) and sun dried tomato vinaigrette salad dressing. This is really good and so easy - thanks for posting it.

I made these carrots for my husband who is a chef and he enjoyed them very much

I boiled the carrots briefly, as suggested by others, then sauteed them, following the recipe. Maybe this changed the final result, because the carrots were not "glazed" at all; the carrots absorbed the vinegar and the end result was less than spectacular. Sorry!

These were great! I definitely agree with cooking them a bit first. I microwaved them for 5 minutes before sauteeing.

I read the reviews beforehand and decided to skip the brown sugar since carrots are naturally sweet, and we added a sprinkle of pepper and salt instead. We cooked ours in the oven at 425 degrees, then added the balsamic vinegar and put it back in at around 350 degrees (because something else was cooking at the time). Came out pretty good. My man's a raw carrot-lover, so we opted to keep them relatively crisp. Made an easy side dish.

Excellent recipe. I used honey instead of sugar, but still excellent flavor. Thanks for submitting.

I really enjoyed this recipe. It is easy but the results are so tasty! The only thing that I did different was using honey instead of brown sugar. The only thing I would want people to know is that depending on how you like your carrots (mushy or still farily crisp)will effect how you cook it. I put it in a dish in the oven at 375 for 40 minutes while I was cooking another dish and they came out perfect my liking, still a bit of crisp to them.

So simple and so yummy. My mother in law was very impressed with these carrots and asked for the recipe, and could not believe how simple they were! I did boil instead of saute the carrots though.

These were a hit at my Thanksgiving Dinner! Will put this recipe on my rotation...thanks Harry!

These are great. I did change it the second time after discovering ginger carrots. I baked the carrots for 15 minutes at 400 degrees in a glass baking dish with a little oil. Meanwhile I mixed the vinegar (I used pomegranate flavored) and sugar with 1 teaspoon ground ginger and 1/2 teaspoon cardamom. After the carrots were done I mixed in the vinegar sauce, stirred to coat and roasted for another 10 minutes. They were excellent.

Very easy and fast. It's a nice way to dress up carrots without a lot of work.

Had these tonight with chicken. They were very good, my husband went back for seconds. Added a little more brown sugar then suggested. Will make again.

I usually love anything flavored with balsamic vinegar, but for me this was too vinegary and just okay. I think an added tablespoon of butter might have made the difference. Unfortunatly, I did not read the reviews before hand.

Easy and Yummy.

This recipe is a great find! I try to find new and interesting ways to fix veggies, this is so easy, and tastes great! I used regular carrots, cut into small pieces. Definately need to par-boil for a few minutes before sauteeing

As written these carrots were too sweet for us, also not cooked enough using the time given. The second time I made them I started by microwaving them with a little water for 4 min, covered. Then I drained the water off and put them in a skillet with: 1 T. olive oil, 2 T. balsamic, zest of 1 orange, and a dash of salt. I heated them through until the balsamic had evaporated.... delicious!

I took another reviewers recommendation and steamed the carrots for about 8 minutes before sauteeing them till just almost fork tender. Flavor was quite good. I served these carrots with Orange Herb Roasted Chicken. I did add just a bit of orange zest, to compliment the chicken and I used butter instead of EVOO. I'll make these again.

Yummo! Nice change to carrots. Did par boil the carrots first to speed things up. Was really good. Simple & effective.

I didn't have baby carrots so I used regular carrots and sliced them diagonally. I also boiled them for a coule of minutes before sauteying. Even my picky son loved them. Good choice with garlicky mashed potatoes. Thanks for recipe.