This carrot side dish is simple to make and tastes fantastic. Baby carrots are sauteed until tender, then tossed in balsamic vinegar and dark brown soft sugar.
Lovely! - 16 Apr 2011
My version of the balsamic glazed carrots is similar: toss the carrots with 2 T olive oil then roast in a 425 degree oven for 20 min or until carrots are done to taste. Coat carrots with 2 T balsamic vinegar and roast for 2-3 minutes or until vinegar has evaporated. I have found the addition of sugar to be unnecessary. I have passed this recipe to several people in the office and they all agree that it's terrific. - 24 Feb 2003 (Review from Allrecipes US | Canada)
The carrots had a wonderful flavor; however, the saute cooking method took a LOT longer than 10 minutes.....and that was with the carrots cut in half lengthwise. Next time, I plan to steam them, then I will finish them in a skillet with the balsamic vinegar and brown sugar. - 10 Mar 2007 (Review from Allrecipes US | Canada)