Balsamic Glazed Carrots

Side dishes are usually pretty ordinary in our house. Roasted veggies, steamed broccoli or baked potatoes are standards I turn to again and again. And no one really complains, 'cause after all, they're not the stars of the meal. But sometimes, that supporting player stands up, steals the spotlight and you just have to applaud for the underdog. That's what happened at a recent meal of ours. So let's hear it for these balsamic glazed carrots!

This side dish is pretty easy to make, especially if you use already peeled baby carrots, but can look quite fancy if you sprinkle a little parsley on at the end like I did.

It's also made with things you probably already have in your pantry and it's a good dish to make when your oven is filled with roasting pans or other dishes, since it's made on top of the stove. The balsamic cooks down, so there's an interesting sweet/tangy sauce coating the carrots. I made this with the Easy Baked Chicken Breasts I've already posted about and everyone (that is, everyone who likes cooked carrots-- I have one who doesn't) loved them. I could have doubled the recipe and we might have even finished those too.

So give your veggies a star-turn and make these balsamic glazed carrots tonight!

Balsamic Glazed Carrots

Serves 5-6
Prep Time: 25 minutes


  • 1/2 stick unsalted butter
  • 1 large bag peeled baby carrots
  • 2 1/2 tablespoons sugar
  • 2 1/2 tablespoons balsamic vinegar
  • Fresh parsley, chopped to use as a garnish

The Recipe

1.  Melt butter in a medium pot over medium heat. Add carrots and saute 5 minutes. Cover and cook until carrots are crisp-tender, about 7 minutes. Stir occasionally.

2.  Stir in sugar and vinegar and cook uncovered until carrots are tender and glazed, stirring often, for about 10-12 minutes longer. Season with salt and pepper to taste.

3. Transfer to a bowl and sprinkle parsley on top. Serve immediately.

Note:  These are loosely based on a Dec. 2000 Bon Appetit recipe.


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