Balsamic Brown Sugar Glazed Carrots

Balsamic Brown Sugar Glazed Carrots

Sometimes when I lay in bed at night my mind starts to wander a bit and I find myself pondering the big pile of 800-plus recipes living and breathing on little ol’ blog of mine. I wonder, more often than not…”What might I add, what would be new and fun, what else would my readers enjoy feasting their eyes upon…?”

These are the very serious questions of my pre-slumber. Food on the mind, is what I’ve got here.

I have come to the conclusion that there is one recipe category more slight than the rest. (Rest assured, we are not in short supply of chocolate, cookies or cake…that’s a relief to you, I am sure).

We need more side dishes around here! Healthy, easy recipes that can help round out the dinner time dilemma of our lives. I think I have made Rice Pilaf with Almonds at least 100 times in the past few years. Time to get some fresh new ideas floating through the rotation. What do you say?

Up first, Balsamic Brown Sugar Glazed Carrots, baby. The outside has a nice firm, almost chewy texture, while the inside is soft and fabulous. The flavors of balsamic vinegar and brown sugar pair really well with carrots. Do you want to know the best part…

…they are good for you. 🙂 Hot dang.

Balsamic Brown Sugar Glazed Carrots from Jamie Cooks It Up!!

These fabulous carrots would be wonderful served with…

Pan Fried Fish
Chicken Cordon Bleu
Butter Cream Chicken
Porcupine Meatballs
Grandpa Marks Meatloaf

Balsamic Brown Sugar Glazed Carrots from Jamie Cooks It Up!

Balsamic Brown Sugar Glazed Carrots

Time: 5 minutes prep + 30 minutes cooking time
Yield: 6-8 servings
Recipe from Jamie Cooks It Up!

1 (2 pound) package baby carrots
1 Tb olive oil
salt and pepper
1 Tb balsamic vinegar
1 Tb brown sugar



1. Preheat your oven to 425 degrees.
2. Grab one 2 pound package of baby carrots. Lay them out evenly over a large cookie sheet.
3. Drizzle 1 tablespoon olive oil over the top. Stir the carrots around so they all get a bit of oil on them.


4. Sprinkle a bit of salt and pepper over the top and give them a nice stir.
5. Pop the pan in the oven and let them roast for about 25 minutes, or until fork tender.


They will be kind of wrinkly and firm on the outside, but the inside should be soft and wonderful.


6. Grab some balsamic vinegar.


In a small bowl mix 1 tablespoon of the balsamic vinegar with 1 tablespoon of brown sugar.



Drizzle it over the top of the carrots.


7. Stir the mixture into the carrots. Pop the pan back in the oven for 5 minutes. The vinegar mixture will turn nice and glossy. Give them a taste, and add more salt and pepper to your liking.

Baslamic Glazed Carrots


Serve and Enjoy!


Post a comment!


  1. 1
    Sue R.
    March 26, 2014 at 10:44 am

    Yum! I have your crock pot beef stroganoff cooking right now. We were going to have steamed carrots with it, but now I will cook them this way! Thanks so much!

    • 2
      March 26, 2014 at 3:54 pm

      I do not like baby carrots. I have heard they are not healthy. They are processed with ammonia. Can I use real carrots for this recipe?

      • 3
        February 18, 2015 at 10:19 am

        I’ve been looking for a post like this for an age

  2. 4
    December 7, 2015 at 8:36 am

    Hi Jamie! I finally got around to making these as a side dish for dinner last night. I used a bag of big carrots that needed to be peeled and chopped so my prep time was a little longer. They were yummy, nothing earth shattering, they are after all carrots. Next time I make them I might add a little more of the glaze or double it because I could hardly taste the balsamic vinegar & brown sugar, but the house sure smelled good while they were roasting. Also my older kids liked helping me make them!

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