Carrots Glazed With Balsamic Vinegar and Butter

READY IN: 45mins
Recipe by evelyn/athens

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

Top Review by sugarpea

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!

Ingredients Nutrition

  • 118.29 ml butter
  • 1587.57 g peeled baby carrots or 1587.57 g regular carrots, peeled, cut into 2 inch pieces, halved lengthwise
  • 73.94-88.74 ml sugar (or to taste)
  • 78.07 ml balsamic vinegar
  • 59.14 ml chopped fresh parsley or 59.14 ml cilantro

Directions

  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.

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