Balsamic Butter Glazed Baby Carrots

Total Time
10 mins
5 mins

Another tantalizing fall recipe from Southern Living Magazine, November 2006

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  1. Combine carrots and 6 cups water in the dutch oven. Bring to a boil over medium high heat; reduce heat to low and simmer 20 minutes or until crisp tender.
  2. Drain carrots and keep warm.
  3. Cook balsamic vinegar in a small saucepan over medium high heat for 4 to 5 minutes or until liquid is reduced by half.
  4. Stir in brown sugar and butter until smooth.
  5. Pour vinegar mixture over warm carrots, toss to coat.
  6. Stir in thyme, tarragon and salt and pepper.
  7. Serve immediately.
Most Helpful

4 5

Very nice side, loved the balsamic but think next time I'd cut down by half on the brown sugar as it was a little sweet with the sweetness of the carrots. Easy to put together and the spices set it off nicely.

4 5

While this had a great flavour, I didn't find that the sauce "stuck" to the carrots much at all. I ended up with more sauce in the pot than on the carrots. I don't know what I did wrong (I followed the recipe exactly - or so I thought). Either way, they still tasted great! Made for PAC Spring 2010

5 5

Mmm, delicious! I halved the recipe, and it was wonderful. The carrots had an almost sweet flavor, and the sauce was fabulous. I'm trying to think of other things I can use it on, it's that good. Thanks for posting, Cheri Lee - we'll be making this one again!