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These Balsamic Glazed Carrots are an easy and elegant side dish that adds a pop of flavor and color to any meal. Made on the stove top, these carrots are coated in a glossy balsamic glaze that’s the perfect mix of sweet and tangy.
Why You’ll Love This Recipe!
Sweet, savory, and perfectly glazed. The natural sweetness of the carrots pairs beautifully with the tangy, caramelized balsamic glaze.
Simple ingredients, big flavor. You only need a few pantry staples to make this side dish taste gourmet.
Easy enough for weeknights, elegant enough for holidays. These carrots look beautiful on the table and pair with everything from roast chicken to ham or beef.
Naturally healthy and colorful. A vegetable side that’s just as pretty as it is delicious — and packed with vitamins, too!
Ingredients Needed
- Carrots
- Red Onion
- Red Bell Pepper
- Olive Oil
- Balsamic Vinegar
- Sugar
- Fresh Parsley or other herbs such as fresh thyme or rosemary.
- Salt and Pepper
How to Make Glazed Carrots
- Boil large pot of water.
- Add carrots and continue to boil until carrots are fork tender.
- Drain.
- Add oil to a frying pan over medium heat and sauté onions and peppers until tender and slightly crisp.
- Add carrots, vinegar, sugar, salt and pepper.
- Stir and continue to cook toss carrots in glaze until a nice glaze forms over the carrots, about 4-5 minutes.
- Remove from stove and garnish with chopped herbs.
- The balsamic vinegar forms a nice glaze over the carrots. Stir for 3-4 minutes and then they are ready to eat.
- Sprinkle with fresh chopped herbs.
Tips from leigh Anne
- These carrots can be served warm or at room temperature.
- Finish with flair. Right before serving, sprinkle with a touch of flaky salt or fresh herbs (like thyme, rosemary or parsley) for a beautiful and flavorful finishing touch. Stir right before serving to redistribute the glaze over the carrots.
- Instead of cooking them on the stovetop you can also place them on a baking sheet and roast in a 450 degree F oven until tender and then add balsamic glaze.
Frequently Asked Questions
Can I make balsamic glazed carrots ahead of time?
Yes! Cook the carrots ahead, then reheat them in a skillet or oven with a little extra glaze just before serving. They’ll taste freshly made and look just as glossy.
What kind of balsamic vinegar works best?
Use a good-quality balsamic vinegar — it should be slightly thick and sweet. A balsamic reduction or glaze will give you an even richer, more concentrated flavor.
How do I store carrot leftovers?
Keep them stored in an airtight container in the refrigerator for 2-3 days. Reheat on the stove top or in the microwave.
These Balsamic Glazed Carrots are the kind of side dish that makes any meal feel special — simple, colorful, and bursting with flavor. The natural sweetness of the carrots and the tangy richness of the balsamic glaze make a perfect pairing that even picky eaters will love. Whether you’re serving them for a weeknight dinner or a holiday feast, they add a touch of elegance with almost no effort. One bite, and you’ll see why these glossy, carrots are always a crowd favorite!
Check out more of my delicious carrot recipes:
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Balsamic Glazed Carrots
Ingredients
- 1 lb. of baby carrots
- 1/2 red onion chopped
- 1 red bell pepper diced
- 1 -2 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 2 Tbsp sugar
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 Tbsp fresh parsley chopped or 1 tsp dried parsley
Instructions
- Bring a pot of water to a boil and add carrots. Boil until carrots are just fork tender, not too soft.
- Drain water.
- In a frying pan add oil and saute onions and peppers until still tender and slightly crisp.
- Add in carrots, vinegar, sugar, salt and pepper.
- Stir and continue to cook for about 4-5 more minutes or until a nice glaze forms over the carrots.
- Remove from stove and garnish with chopped or dried parsley
Tips & Notes:
- These carrots can be served warm or at room temperature.
- Finish with flair. Right before serving, sprinkle with a touch of flaky salt or fresh herbs (like thyme or parsley) for a beautiful and flavorful finishing touch. Stir right before serving to redistribute the glaze over the carrots.
- Instead of cooking them on the stovetop you can also place them on a baking sheet and roast in a 450 degree F oven until tender and then add balsamic glaze.
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Pat says
It tastes so good. I will make it again.
Pat says
I am looking forward to making this recipe. It sounds delicious.