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Carrots Glazed With Balsamic Vinegar And Butter

I love cooking with balsamic vinegar, it’s a refreshingly different way of serving boring glazed carrots, and this recipe is super easy.

Serves:  8


  • 120 ml butter
  • 1.6 kg peeled baby/regular casrrots peeled, cut into strips
  • 100 ml sugar (or to taste)
  • 80 ml balsamic vinegar
  • 60 ml chopped fresh parsley or 60 ml chopped cillantro or coriander


  • Melt butter in heavy large pot over medium heat.
  • Add carrots and sauté 5 minutes.
  • Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes.
  • Stir in sugar and vinegar.
  • Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer.
  • Season to taste with salt and pepper.
  • Add parsley or cilantro and toss to blend.
  • Transfer to bowl and serve.

Mother of two, professional chef/hospitality lecturer & writer for

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