*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.
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.
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.
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;)
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