Carrots Glazed With Balsamic Vinegar and Butter

Total Time
Prep 20 mins
Cook 25 mins

Another great side to a roast. These are sweet/sour perfection. From Bon Appetit, December, 2000.

Ingredients Nutrition

  • 12 cup butter
  • 3 12 lbs peeled baby carrots or 3 12 lbs regular carrots, peeled, cut into 2 inch pieces, halved lengthwise
  • 5 -6 tablespoons sugar (or to taste)
  • 13 cup balsamic vinegar
  • 14 cup chopped fresh parsley or 14 cup cilantro


  1. Melt butter in heavy large pot over medium heat.
  2. Add carrots and sauté 5 minutes.
  3. Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes.
  4. Stir in sugar and vinegar.
  5. Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer.
  6. Season to taste with salt and pepper.
  7. Add parsley or cilantro and toss to blend.
  8. Transfer to bowl and serve.
Most Helpful

5 5

Wonderful! I subbed olive oil for the butter and used just enough to keep the carrots from sticking to the pan. I'll cut back a bit on the sugar next time. The carrots and balsamic made it sweet enough. Thanks Evelyn for a great way to eat carrots!

4 5

Very good! I made the recipe as directed. We enjoyed the flavor of the carrots.

4 5

Made this today. Was a big hit. I added Nutmet & cinn. I steamed the carrots in the steamer first. then the last 10 min put in the glaze mix, really good. But I love Balsamic. Will make again.