Balsamic Butter Glazed Baby Carrots Recipe

Experience the irresistible sweetness of fall with these Balsamic Butter Glazed Baby Carrots! This Southern Living-inspired recipe (November 2006) elevates simple baby carrots into a sophisticated side dish, perfect for Thanksgiving, holiday gatherings, or a cozy weeknight meal. Sweet balsamic glaze complements the tender carrots beautifully, creating a flavor explosion in your mouth.

Prep Time 5 mins
Cook Time 15 mins
Calories 219.6 kcal
Protein 3g
Rating 4.3 (4 Reviews)
Balsamic Butter Glazed Baby Carrots 91

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Balsamic Butter Glazed Baby Carrots

  • 1 pound baby carrots
  • 6 cups water
  • 1/2 cup balsamic vinegar
  • 2 tablespoons packed brown sugar
  • 2 tablespoons butter
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon fresh tarragon leaves
  • salt, to taste
  • freshly ground black pepper, to taste

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How to Make Balsamic Butter Glazed Baby Carrots

  1. Wash and clean 1 pound of baby carrots.
  2. In a Dutch oven, combine the carrots and 6 cups of water.
  3. Bring to a boil over medium-high heat.
  4. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the carrots are crisp-tender.
  5. Drain the carrots well and set aside to keep warm.
  6. In a small saucepan, cook 1/2 cup balsamic vinegar over medium-high heat for 4-5 minutes, or until the liquid is reduced by half and slightly thickened.
  7. Reduce heat to low. Stir in 2 tablespoons of packed brown sugar and 2 tablespoons of butter until smooth and glossy.
  8. Pour the balsamic glaze over the warm carrots and gently toss to coat evenly.
  9. Stir in 1 teaspoon fresh thyme leaves and 1/2 teaspoon fresh tarragon leaves. Season with salt and pepper to taste.
  10. Serve immediately. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

73g

Fat

36g

Carbs

9g

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