23 Reviews

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!

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sugarpea March 02, 2004

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

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Lorac January 10, 2013

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.

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kwalker27 January 01, 2013

These were fantastic!! I used brown sugar, using a good balsamic makes a big difference. My kids loved them and asked that I cook carrots like this from now on. Thank you

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Coritoto December 11, 2012

These are very good. We used parsley and will try cilantro next time. Served with #286594

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Paris D June 25, 2011

I generally cut this recipe in half but have served this several times and always have received compliments. Since I am attempting to control my 'inner sweet tooth', I will be trying the next batch with Splenda's brown sugar mix.

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Mean Mary May 10, 2010

I didn't particularly like this..maybe it was my fault for not adding as much sugar as the recipe called for but I thought it was pretty average. Wouldn't make it again.

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la gourmande mondiale February 11, 2010

They didn't look too appealing but they tasted great! A new favorite for my family!

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PotziNPanz April 28, 2009

Very tasty, I mostly followed as written except for not measuring anything. Will certainly make again.

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A&A Weik January 28, 2008

I just made 4 pounds of carrots this way for Thanksgiving dinner hoping there would be leftovers. I was wrong. Even the kids loved it. I did use splenda instead of sugar and I didn't really measure, but put in the amount that I would normally to take the tang out of the vinegar. Thanks for a great recipe!

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jillian_harp December 28, 2007
Carrots Glazed With Balsamic Vinegar and Butter