Balsamic-Glazed Carrots

25 8 servings, 1/2 cup (125 mL) each
Recipe By
(20) 14 Reviews
Prep Time
Total Time

8 servings, 1/2 cup (125 mL) each

How do you transform on-hand ingredients into a super side dish? Follow our recipe for Balsamic-Glazed Carrots - tender carrots get a saucy glaze and you get a new favourite veggie side dish.

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What You Need

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Make It

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  • Cook carrots in boiling water in large saucepan on medium heat 4 to 6 min. or until crisp-tender. Meanwhile, cook dressing, sugar and butter in small saucepan on low heat 3 to 5 min. or until thickened, stirring occasionally.
  • Drain carrots; return to saucepan. Add sauce; stir. Cook 2 to 3 min. or until carrots are heated through and evenly coated with sauce, stirring occasionally.
  • Sprinkle with parsley.


This tasty recipe can be easily doubled to accommodate a larger number of guests. Prepare as directed, doubling all ingredients.


  • 8 servings, 1/2 cup (125 mL) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 1/2 Fats

Nutrition Bonus

This easy-to-make recipe gives carrots a whole new flavour. And as a bonus, the colourful carrots are an excellent source of vitamin A.

Nutritional Information

Serving Size 8 servings, 1/2 cup (125 mL) each
Calories 70
% Daily Value
Total fat 2.5g
Saturated fat 1g
Cholesterol 5mg
Sodium 150mg
Carbohydrate 11g
Dietary fibre 2g
Sugars 8g
Protein 1g
Vitamin A 120 %DV
Vitamin C 8 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • vjmp |

    A big hit for Thanksgiving Dinner.

  • bgoens |

    This recipe was a hit! I used baby carrots and dried parsley and boiled the carrots for about 10-15 minutes so they are soft but still crunchy so it's not as much of a struggle to eat. I think the glaze really compliments the carrots. I tossed the carrots multiple times before and after baking to get them coated in the glaze as they seemed to dry and not hold the glaze on the carrots very well. I have used this recipe multiple times after school and quick lunches. It doesn't lose flavour or texture when reheating. Overall a great recipe.

  • jlcondy |

    The whole family loved this. I mixed some parsnips in with the carrots it and they were delicious too.