Some of the spiciest hot sauce you’ll ever try is in this hot pepper sauce recipe.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 cups baby carrots
- 1 tablespoon olive oil
- 1 ½ tablespoons balsamic vinegar
- 1 tablespoon brown sugar
Instructions
- 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.
Reviews
Yes I will make it again. The only change was lengthened cooking time and doubled the sauce, loved them!
It came out really great, but I definitely had to change some things to make that happen. I used a lower heat, because the carrots were burning. I also had to sautee them for much longer than 10 mins. Also, I would definitely add SALT and extra brown sugar.
Easy way to dress up simple carrots. I used Truvia brown sugar blend to lower carb value for diabetic friendly dish.
Great flavour a new favourite Christmas side dish.
I make this however I steam them done I then make a balsamic mustard honey glaze toss them and cook in oven until browned
I eliminated the brown sugar. In my opinion, not necessary.
Very tasty recipe. I used extra virgin olive oil, Modesto Italy balsamic vinegar. I suggest that you to add salt and pepper to taste when starting carrots in the beginning l.
I followed the recipe except I uses sliced carrots and a mandarin infused balsamic vinegar. Wowza!
the whole family loved it. Made as exactly like the recipe. It was quick and easy.
Sorry to say, I did not add the brown sugar (I try to consume as little sugar as possible); it was delicious regardless! I never thought of sauteing baby carrots; I can eat them raw. But it brought about a completely different flavor and texture. Now I have an idea for an extremely simple and quick side dish.
This was a simple, but elegant and tasty, dish. I sauteed some leek slices with the carrots, and it was a good addition.
I made it by the directions and it was great. I will definitely make it again!!
BEST glazed carrots ever!!! I love this recipe!
It was tasty but the carrots didn’t get soft like they were supposed to. I even cooked them longer than suggested.
Great Side dish
Served this to some close friends the first time. I increased the balsamic (use the good stuff) to 2T but everyone raved over them. I will be making these again. It may take longer than 10 min to cook the carrots depending on their size. Overall a great recipe and new twist for a veggie. Yummy!!
Great recipe, husband enjoyed it.
Since I’m not a fan of the strong flavor of olive oil, I used a mix of coconut oil and butter. I also used a Fig & Walnut Savory Balsamic.
Excellent dish. I made a few modifications. Definitely steam carrots until half cooked. I also roasted in 400 oven for 30 minutes in a well buttered dish with carrots mixed with butter only. I then removed, added my other ingredients and baked for another 15 minutes. I used butter instead of olive oil since I ran out. I also added a bit of garlic, a sprinkle of cinnamon and nutmeg. Absolutely delicious!
I loved this. I roasted them and used 2 T of olive oil..could have used less. I did use splenda brown sugar and balsimic. so amazing
Delicious. I have made this recipe many times. Once I added a little ground ginger and it was delicious. I tend to cook the carrots a little more on the tender side too.