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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.

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Bonnie G #2 December 04, 2011

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

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Saturn April 17, 2010

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!

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bunkie68 March 17, 2009

PAC Fall 2007 - This is a restaurant quality recipe in my opinion! I halved the recipe as there's only two of us, but I added more butter to richen up the sauce. The vinegar thickens a bit as it cooks and becomes a luxurious sauce. Unfortunately I have not been able to find baby carrots in this country so just cut up normal sized carrots. Served with haggis and Mashed Potatoes With Green Onions. Thanks Cheri Lee for a recipe that I will make often!

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CulinaryQueen September 12, 2007
Balsamic Butter Glazed Baby Carrots