Balsamic-Glazed Carrots

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5 min


15 min


8 servings

Balsamic-Glazed Carrots

Balsamic vinegar may seem like a grown-up ingredient, but its smooth, candied flavour is perfect for little palates.


  • 1 500-g bag baby carrots
  • 2 tbsp butter
  • 2 tbsp balsamic vinegar
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  • Partially fill a large saucepan with water. Bring to a boil. Add carrots and cover. Boil gently over medium heat until fork-tender, 10 to 15 min. Drain well in a colander. Return saucepan to heat. Add butter, stirring until melted. Add carrots, vinegar, oregano, salt and pepper. Stir until evenly coated, 1 to 2 min.

Nutrition (per serving)

  • Calories
  • 40,
  • Carbohydrates
  • 4 g,
  • Fat
  • 2 g,

Originally published in the Today’s Parent November 2016 issue. Photo by Roberto Caruso.