Two Vinegar Carrots

READY IN: 30mins
Recipe by Debbwl

The sweetness of the carrots is balanced out by the red wine vinegar, with the balsamic vinegar creating a very light glaze. *The onion states between 1/2 - 1 because when I make this for others I use 1/2 an onion but when I make it for just us I use a whole onion.

Top Review by loof751

I enjoyed these tangy carrots! I had to use dried rosemary, otherwise made just as directed. I think some minced garlic would be a nice addition to this. Thanks for sharing the recipe! Made fir Fall Pick-A-Chef 2011

Ingredients Nutrition


  1. Bring several quarts water to a boil in a large saucepan. Add the carrots and pinch of salt to boiling water. Cook until the carrots are a little underdone, about 8 - 12 minutes. (time varies depending on if you use baby carrots or sliced)
  2. Drain and set aside.
  3. Mix red wine vinegar, balsamic vinegar and roesmary. Set aside.
  4. Heat the oil in a large skillet. Add the onion and saute over medium heat until golden, about 3 - 5 minutes. Add the carrots and stir and cook 1 minute to coat and mix.
  5. Add the vinegar mixture to the skillet. Simmer, stirring occasionally, over high heat until the vinegar evaporates, about 5 minutes.
  6. Add salt and pepper to taste, and serve.

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