Delicious! These are so tender with a wonderful subtle balsamic flavor. Would not change a thing. Made using 1 lb. pack of fresh peeled baby carrots and baked at 375*F. Put these in our favorites book. Thanks for the post.
Yum! I cut this down to a small serving ( one large carrot cut into sticks) and added a couple of slices of onion. To reduce cooking time I splashed them with olive oil then microwaved for a couple of minutes. I put them on foil and added the rest of the ingredients then roasted for 10 minutes at 450 degrees. They came out perfectly cooked, my only regret was making just a single serving. Made for PRMRT.
Takes a long time to make but easy. Quantity of balsamic vinegar depends on your vinegar, be careful. Ugly, but tasty.
This was a big hit at Thanksgiving! Doubled the recipe, cooked it at 350F and for a bit longer than called for, and they were delicious. I think next time I'll sub half the normal balsamic for a flavored kind and see how that changes things.
I made these for Thanksgiving--great and easy. Thanks also to Debbwl for adding the Fahrenheit instructions.
Very good. Tasted even better the next day as reheated leftovers.
These are easy to make, and the taste is very different. I liked these, but didn't love them. I love raw carrots, and with this recipe I didn't seem to taste the carrots, just the balsamic vinegar. That being said, they were beautiful on the plate! I did buy a more expensive balsamic vinegar, so maybe it was very strong...I'll try again with a less costlier version and see what happens. Made for Zaar Stars!
Easy to do and had a great taste. Like a few others, I had to use brown sugar as a substitute. Since it was my first time making them, I had nothing to compare it to. So if you need to substitute to what you have in your kitchen, I think you will love this recipe with brown sugar too.
Loved these carrots! Roasting veggies; especially carrots really brings out their sweetness and with the addition of the balsamic and br. sugar -- they really are delicious. Will definitely make this recipe again. Made for PRMR, April, 2014.
Muscovado, however, is unrefined and the "raw" of all cane sugar products. So I have to use brown sugar. Muscovado is UNREFINED brown sugar and has a strong molasses taste. It's in a natural state. "Barbados sugar", will work here too. It's well worth that little bit of effort. I will do this for Thanksgiving for a side! Doubled the recipe, love tham! Thank you!....Happy Cooking to y'all!....PRMR 2013.....Grpa