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Baby Carrots with Balsamic Glaze recipe

Baby Carrots with Balsamic Glaze recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This carrot side dish is simple to make and tastes fantastic. Baby carrots are sauteed until tender, then tossed in balsamic vinegar and dark brown soft sugar.

407 people made this

IngredientsServes: 4

  • 400g baby carrots
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon dark brown soft sugar

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Heat oil in a frying pan over medium-high heat. Saute carrots in oil for about 10 minutes or until tender. Stir in balsamic vinegar and dark brown soft sugar, mix to coat and serve.

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Reviews & ratingsAverage global rating:(449)

Reviews in English (333)

Lovely!-16 Apr 2011

by LASII

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.-24 Feb 2003

by LovetoCook

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.-10 Mar 2007


Balsamic Carrots

This post may contain affiliate links. Please see disclosure policy here.

Made entirely on the stove top, these balsamic carrots don’t take up any oven space and are a delicious, carrot covered with a sweet balsamic glaze.

Balsamic Carrots are one of my favorite vegetables and these Parmesan Roasted Carrots are at the top of the list. I also love to cook carrot in the slow cooker and this recipe for Slow Cooker Cinnamon Honey Carrots is the best. Find all my vegetable recipes here.


Other Recipes You Might Like

This is one of the easiest side dish to make for any occasions and it&rsquos great all year round. All you need are some baby carrots, or regular carrots, and a perfect balance of honey balsamic glaze.

Combine everything together and roast them in the oven, the active time is only 5 minutes. It&rsquos so quick and easy!

I like cooking the carrots just for a couple of minutes in a skillet or cast-iron pan before roasting the honey balsamic carrots in the oven.

It&rsquos an extra step but I guarantee you that the end result is so much more tantalizing and delicious.

This Honey Balsamic Carrots recipe is a great side dish for every day. It&rsquos also so delicious that you can celebrate holidays such as Thanksgiving with these carrots.

I can guarantee you that they will be a crowd pleaser always. Happy cooking!


Easy Baby Carrots in Balsamic Glaze

Heat oil and saute carrots until tender (about 20 minutes) and then stir in balsamic vinegar and brown sugar. Stir to coat carrots well and and serve.

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Recipe Summary

  • 1 tablespoon olive oil, plus more for brushing
  • 1 teaspoon honey
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 pound tri-color baby carrots, or full sized carrots peeled and cut into 2-inch pieces, halve any large pieces lengthwise
  • 1 tablespoon purchased balsamic glaze
  • 1 tablespoon butter
  • 2 teaspoons chopped fresh chives

Preheat air fryer to 390°F. Coat fryer basket with cooking spray. In a large bowl whisk together olive oil, honey, salt and pepper. Add carrots and toss to coat. Place carrots in air fryer basket in a single layer, in batches, if needed. Cook 10 minutes or until tender, stirring once.

Transfer cooked carrots to a large bowl while still warm. Add balsamic glaze and butter, toss to coat. Sprinkle with chives before serving.


What You Need to Make Oven Roasted Carrots

This recipe for honey roasted carrots in the oven doesn&rsquot have a complicated ingredient list. To make this roasted carrots recipe, you&rsquoll need:

  • Whole Carrots
  • Olive Oil
  • Honey
  • Balsamic Vinegar
  • Orange Zest
  • Fresh Garlic
  • Fresh Rosemary

The carrots should be medium sized and all relatively similar in size to ensure even roasting. If some carrots are significantly larger (thicker) than others, you can cut the carrot in half lengthwise from stem to end.

What Can I substitute for Fresh Rosemary?

If you don&rsquot have fresh rosemary, you can substitute dried rosemary with good results in many recipes.

In this recipe, I recommend using 1/2 of the amount of fresh rosemary when substituting dried rosemary. For this recipe, that means you&rsquoll use 1 teaspoon of dried rosemary as a substitute for fresh rosemary.

Click HERE to save this Recipe for Honey Roasted Carrots with Balsamic to Pinterest!

Another option to substitute for fresh rosemary is to use thyme instead. Since thyme also has a somewhat woodsy and earthy scent it would also pair well with the flavors in this recipe for honey roasted carrots with balsamic. You can use fresh thyme in the same amount of the fresh rosemary, or you can substitute dried thyme using half the amount.

This recipe for balsamic roasted carrots would be good with either thyme or rosemary!

Can I Substitute Baby Carrots for Whole Carrots?

Yes, but you&rsquoll need more since baby cut carrots are much smaller than whole carrots. &ldquoBaby cut carrots&rdquo refer to the pre-peeled and pre-cut carrots that are often sold for the purpose of packing in lunches. Cooking times for baby cut carrots may be less than whole cooked carrots, so check this recipe for balsamic roasted carrots periodically as it cooks.

How Many Baby Carrots Equal a Whole Carrot

Baby cut carrots, commonly referred to as baby carrots, are typically 1/3 &ndash 1/4 the size of whole carrots. That means for this recipe you&rsquoll need anywhere from 36 &ndash 48 baby cut carrots to substitute for 12 whole carrots.

Click HERE to save this Recipe for Honey Roasted Carrots with Balsamic to Pinterest!


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Fantastic! I made them a side dish to brisket (along with Mushrooms Diane - also great), and was pleasantly surprised. They are even better than they sound. Everyone raved!

I have made this recipe literally dozens of times, and it is ALWAYS a standout. So simple! Since there are just two of use, I use a bag ofbaby carrots from the market, and only one Tablespoon of Turbinado (raw) sugar, and a couple of Tablespoons of balsamic vinegar. Perfect amount for us. A while ago, a friend had brought me a bottle of Caramel Balsamic Vinegar from a specialty sho she visited in Calgary. I had not figured out what to do with it until I made this dish again tonight. sooooooo yummmmmmmy! I was eating the cold leftovers out of the pan as I was cleaning up the dishes. The most awesome way to prepare carrots!

swapped out the sugar for chili powder and skipped the chives. delish.

This dish is easy to make and tastes wonderful. It is a gem. Even my husband who doesn't like vegetables much really loved this one.

I don't like super sweet dishes so I halved the sugar and it was good. I also had to add some water to prevent it from burning. An easy side dish.

I have used this recipe more than 15 times and it is always a crowd pleaser. It is VERY simple and delicious. Fortunately, most of the butter stays in the dutch oven so it isn't as decadent as it seems.

I know glazed carrots are supposed to be a little sweet, but I was hoping the balasamic would cut the sweetness in a nice way. This was still way too sweet for me, though. I also had to add water periodically during the cooking process to keep the glaze from overreducing and burning before the carrots finished cooking.

Very simple and tasty. Made it with a marinated pork tenderloin (soy, honey, ginger, garlic) and both were a big hit.

Quartered the thicker parts of the carrots, cooked in a pan until mostly done, then added the sugar and vinegar, didn't bother with the chives, still was pretty good. I do this with green beans quite a bit, and toss with crushed croutons before serving-Mmmm

Super easy (esp if you use baby carrots no prep at all! but I used regular carrots peeled and cut as recommended). Very flavorful and they would go with just about everything (for us it was chicken breasts in anchovy-basil pan sauce). I agree that browning the carrots during a slightly hotter saute before sprinkling with sugar and dousing with very good balsamic (forget measuring here) is the way to go. No need to cover after as they'll get too soft. Cook/brown first, sugar, vinegar, reduce to coat and be done. If you don't have chives, parsley, dill, tarragon or something else green would fine. Dried or fresh. Will definitely make again.

These were surprising exceptional. I was looking for a way to cook baby carrots while keeping them as whole as possible without roasting. This was the answer! I halved and peeled the carrots, but did not cut them into 2 inch pieces. Also I found that cooking them longer in the butter until browned before adding the sugar and balsamic was a better choice than cooking for 12 minutes afterwards. A mere sprinkling of sugar was all it took along with enough balsamic to coat. Truly a delicious recipe. I highly recommend!

This was a great, easy glazed carrot recipe. I liked the algorithm 3 T butter, 2 T sugar and 1 T balsamic vinegar. It was just right, not too sweet.

This was absolutely delicious. A bit sweeter than I expected, but a wonderful blend of flavors (use very good quality balsamic vinegar). It worked well with mature carrots prepared as directed. I also have made it with mixed carrots and parsnips (cored and cut the same way)--it was even more attractive and interesting!

I have a couple of different recipes for glazed carrots because my grandchildren love them, but this is the one I go to for the adults. The balsamic vinegar gives the carrots a nice kick and this side dish goes with pretty much any main course.

Love these carrots- so easy and taste very "Gourmet". I will absolutely make these again!

I almost always roast carrots in the oven and now this recipe introduces another way to cook delicious carrots! I substituted olive oil for half the butter.

This recipe is YUM. I'm not a big fan of carrots when they're cooked, but this is an exception. I cut up whole carrots--a little over a pound. Then used 3 T butter, 2 T sugar and 1 T balsamic. These three ingredients made a nice glaze for the carrots. I didn't have chives, so I sprinkled dill on for some color. I will definitely make this recipe again. Easy!

I am going to amend my review from below. I have made this several times now and it gets better each time. Last Christmas we had a lot of guests so I made a double batch. Two of guests commented these were the best carrots theyɽ ever eaten. As you can see below, this didn't overwhelm me at first, but now it's become one of my go-to side dishes.

I followed the recipe and cut back for only one pound of carrots. I added a little chopped garlic, lemon zest, and oregano as well. This side dish was the favorite of the dinner. I will be making this again since it has been requested.

I thought the ingredients sounded like they would work well together. Way too much vinegar. Maybe a sweeter balsamic would work better.

This is very tasty, quick and easy to prepare. The best way to enjoy cooked carrots!

Eh. It's a vegetable. That's about all I can say. Nothing special, really. :-/

We really enjoyed this dish. Used less butter and sugar, and that was just fine. The vinegar added the perfect amount of tanginess. Great!

I have made this a couple times and it's okay. Not what I would call toe-curling good, but pretty easy and pretty eatable. It's a unique way of serving carrots and something outside "The Norm".

Really tasty, and very easy. I used fresh carrots, kept the skins on, and didn't cut them, so they needed about 30 minutes of cooking.


How to make Balsamic Glazed Carrots:

Start by adding the carrots to your skillet or saucepan. Salt the carrots. Pour in water and bring to a low simmer. Cover and simmer for about 15 minutes or until carrots are nice and tender.

Remove lid to let any remaining water cook off. Add butter, sugar, honey, lemon juice and balsamic vinegar to the pan. Turn heat up to medium-high. Cook, stirring frequently, for a few minutes until the carrots have a nice glaze.

When done, remove glazed carrots from heat, sprinkle with fresh chopped parsley. Enjoy!


I serve my Honey Balsamic Roasted Carrots topped with some fresh chopped parsley. I really like the flavor and freshness it adds.

Honey Balsamic Roasted Carrots go great on the side of any roasted meat. I’m thinking a nice roast pork, pot roast, or even roasted rack of lamb! I love to pair them with other sides like potatoes and a green veggie. Since carrots can be sweet, a great side to pair them with are tart brussel sprouts.

Really, you’ll be happy with these on the side of almost any hearty dinner!


Watch the video: Σκανδιναβικό καροτοκέικ - Scandinavian carrots cake (June 2022).