Best Balsamic Butter Glazed Baby Carrots Recipes

CARROTS GLAZED WITH BALSAMIC VINEGAR AND BUTTER

Steps:

• 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.

BALSAMIC GLAZED CARROTS

Steps:

• Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

BALSAMIC VINEGAR AND BUTTER GLAZED CARROTS

Steps:

• Melt butter in a 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 chives and toss to blend.

BALSAMIC ROASTED CARROTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil.
• Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. I use the carrot bag. Pour the carrots into the prepared baking pan.
• Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to over and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.

AIR-FRIED CARROTS WITH BALSAMIC GLAZE

Steps:

• Brush an air fryer basket with olive oil.
• Whisk together 1 tablespoon olive oil, honey, salt, and pepper in a large bowl. Add carrots and toss to coat. Place carrots in the air fryer basket in a single layer, in batches, if needed.
• Cook in the air fryer at 390 degrees F (200 degrees C), stirring once, until tender, about 10 minutes. Transfer warm cooked carrots to a large bowl, add balsamic glaze and butter, and toss to coat. Sprinkle with chives and serve.

CARROTS GLAZED WITH BALSAMIC VINEGAR AND BUTTER

Steps:

• 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 chives and toss to blend. Transfer to bowl and serve.