Two Vinegar Carrots

"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."
photo by loof751 photo by loof751
photo by loof751
photo by Annacia photo by Annacia
photo by lazyme photo by lazyme
photo by breezermom photo by breezermom
photo by I'mPat photo by I'mPat
Ready In:




  • 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)
  • Drain and set aside.
  • Mix red wine vinegar, balsamic vinegar and roesmary. Set aside.
  • 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.
  • Add the vinegar mixture to the skillet. Simmer, stirring occasionally, over high heat until the vinegar evaporates, about 5 minutes.
  • Add salt and pepper to taste, and serve.

Questions & Replies

Got a question? Share it with the community!


  1. 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
  2. I loved these a lot but DH & DS didn't so much but they both think *everything* should be sweet, so what do they know? This recipe is a very good change up from the usual sugar glazing. The balsamic is really the star of the dish and it does supply sweetness in an ample amount for most folks I'm sure. I'd make these again. :D
  3. Loved these! I cut back a little on the red wine vinegar based on one of the reviews. But these made a wonderful side dish with chicken and risotto for a great Italian meal. Thanks Debbwl for a nice treat. Made for ZWT7 by a fellow Emerald City Shaker.
  4. I used sliced carrots, and both the balsamic and red wine vinegar. These taste almost like a pickle. I think they'd be good cold on a salad, or even on a sandwich used like a pickle! Made for ZWT7 Italy.
  5. The DM and the DS loved it but I thought the red wine vinegar overpowered the sweetness of the onions and carrots so would certainly cut this back to suit my tastes but other than that I just steamed my carrot battons for 6 minutes and continues with recipe, loved the touch of rosemary added an unusual flavour to the dish which went well with the vinegars to an extent. Thank you Debbwl, made for Everyday A Holiday.



Find More Recipes