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Nutrition Facts
Serving Size 1 (178g) Recipe makes 10 servings The following items or measurements are not included below: 1/3 cup balsamic vinegar
Calories 161
Calories from Fat 84		(52%)
Amount Per Serving		%DV
	Total Fat 9.4g	14%
	Saturated Fat 5.9g	29%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 24mg		8%
Sodium 190mg		7%
Potassium 387mg		11%
Total Carbohydrate 19.5g		6%
	Dietary Fiber 2.9g	11%
	Sugars 13.9g
Protein 1.2g		2%
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Carrots Glazed With Balsamic Vinegar and Butter

Recipe #82032 | 45 min | 20 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Jan 25, 2004

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

SERVES 10 (change servings and units)

Ingredients

1/2 cup butter
3 1/2 lbs peeled baby carrots or regular carrots, peeled, cut into 2 inch pieces, halved lengthwise
5-6 tablespoons sugar (or to taste)
1/3 cup balsamic vinegar
1/4 cup chopped fresh parsley or 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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Featured Reviews for This Recipe

From: PotziNPanz

On Apr 28, 2009

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

1 person found this review helpful

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From: A&A Weik

On Jan 28, 2008

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

1 person found this review helpful

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From: Chef #539921

On Dec 28, 2007

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!

2 people found this review helpful

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From: EdsGirlAngie

On Feb 9, 2005

Just the right amount of "sweet" for me... most butter-sugared carrots are much too sweet for me, but these were perfect. I used carrots from our garden that I had frozen so the carrots' flavor was intense and this recipe didn't overpower them at all. A delicious side dish that's quick and versatile--- thanks so much again, Evelyn!

2 people found this review helpful

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Read all 17 reviews