9 Reviews of Balsamic and Brown Sugar Roasted Carrots

From: PaulaG

On Mar 8, 2009

These were nicely seasoned and went well with steamed broccoli and turkey fillets. I roasted the carrots for about 20 minutes at 375 degrees and they still had a slight crispness. Made for *1-2-3 Hit Wonders*

From: Sweet Baboo

On Feb 28, 2009

I agree absolutely with Sidney Mike, it IS a great way to serve carrots! I have always parboiled potatoes before roasting, but it had never occurred to me to do that with carrots...DUH...I'm now going to use this method, and this drizzle when I roast other root vegetables. Because of family health concerns, I substituted 1 teaspoon of Brown Sugar Splenda Blend successfully.

From: kittycatmom

On Mar 1, 2009

This was terrific! I still had garden carrots in the freezer so decided to use those instead of baby carrots. I didn't have muscovado so used black sugar. Still delicious! We had these as a side with Sweet Mustard Chicken Bake. I will surely make this again! Made for 1-2-3 Hits.

From: Sydney Mike

On Feb 19, 2009

What A GREAT WAY TO SERVE CARROTS! I passed on boiling the carrots & instead steamed them just to soften lightly, then had only dark muscovado sugar so used that! The molasses taste was a bit more intense, but we like that, too, so . . . Can't wait to make this for company next time around! Many thanks! [Tagged, made & reviewed in the Newest Zaar tag game]

From: Linda's Busy Kitchen

On Apr 4, 2009

We loved these carrots Noo! I had these as a side with Grilled Brown Sugar Pork Chops and Linda's Asian Coleslaw. They were delicious and a great way to add carrots to my menu more often, as I love them! My friend loved them too and we both give them 5 stars! Thanks for sharing your recipe with us! Made for Gimme 5 Tag Game 4/09 Linda

From: breezermom

On May 26, 2009

These are easy to make, and the taste is very different. I liked these, but didn't love them. I love raw carrots, and with this recipe I didn't seem to taste the carrots, just the balsamic vinegar. That being said, they were beautiful on the plate! I did buy a more expensive balsamic vinegar, so maybe it was very strong...I'll try again with a less costlier version and see what happens. Made for Zaar Stars!

From: Debbwl

On Nov 15, 2009

Delicious! These are so tender with a wonderful subtle balsamic flavor. Would not change a thing. Made using 1 lb. pack of fresh peeled baby carrots and baked at 375*F. Put these in our favorites book. Thanks for the post.

From: I'mPat

On Sep 15, 2009

The balsamic was very subtle and really gave the carrots a whole new taste. I didn't have baby carrots but used 3 large carrots (for 3 of us) and batoned them and then steamed for 10 minutes (I think 8 may have been better) and then used half the olive oil, balsamic vinegar and brown sugar and proceeded as per recipe at 175C fan forced for 30 minutes, a delicious result. Thank you Noo, made for PAC.

From: pattikay in L.A.

On May 13, 2009

These are lovely carrots and so easy to prepare. Thanks for posting!