Vegetables have been given a bad rap. Joan Jett may not give a damn about her bad reputation but vegetables deserve more than to be pushed to the side of the plate and fed to the dog.

It is because of our mistreatment of them (and where we buy that from – but that’s another post) that they are deemed necessary to eat, but not enjoyable. Boiled in water until their color resembles the dirt in which they were grown.  Water laden, limp and ultimately avoided at all costs.


The undesirable image of vegetables will be redeemed with the help of recipes such as Balsamic Glazed Carrots (or Dirty Carrots as Baron, my soon-to-be 3 year old calls them – the glaze apparently makes them look dirty).

These carrots are cooked in butter (so far so good right?!) then given a bit of a sweet kick with the addition of a touch of sugar and finally balsamic is added – bringing carrots into a whole new dimension. Sweet, tangy and salty – a pyramid of complexity that has won over diners who were self-proclaimed carrot avoiders.


Balsamic Glazed Carrots

  • 1/4 cup (1/2 stick) butter
  • 2 pounds carrots, (peeled – if you want) 1/4 – 1/2 inch bias cut
  • 2 Tbl. Sugar
  • 1/4 cup balsamic vinegar
  • 2 green onions, sliced thin
  • salt and pepper to taste

Melt butter in heavy large pot over medium heat. Add carrots and sauté 5-7 minutes, until slightly tender but still crisp.  Stir in sugar and vinegar. Cook until carrots are tender and glazed, stirring frequently, about 10 minutes longer. Season to taste with salt and pepper. Top with green onions. Transfer to bowl and serve.


19 Responses to “Dirty Carrots”

  1. Ashley Rodriguez

    oh goodness! Thank you Bhavana. I was so excited to post this great recipe that I forgot to finish it!! 🙂 I added 2 Tbl. sugar. You can adjust for more or less sweetness. This amount gives you a touch of sweet while still leaving a nice vinegar kick.
    Thanks for bringing that to my attention!

  2. Bhavana

    thanks – will definitely try it. There is another recipe like this (they had samples at Trader Joes) – it had sauteed carrots with lemon, cumin and brown sugar – it was very good as well. But will definitely try this one.


  3. Elyse

    Don’t you worry: I love my veggies! And, these carrots look totally awesome. I love that a veggie can be so naturally sweet. Mmm, I can’t wait to try out your recipe!

  4. Ashley Rodriguez

    Elyse – I am so glad you LOVE your veggies! You and many other of my vegetable loving readers can help me rid the world of those who give them a bad name.
    Bhavana – those carrots sound incredible!


    That looks delicious! I was a cooked carrot hater for years but am over it now thank goodness. We will definitely give this a go.

  6. Lance Duffin

    I just discovered your wonderful blog. Thank you for such an insightfully written and beautifully illustrated site. I particularly love the post on Storyville Coffee. I will definitely be adding a link to your blog – everyone should see your work. Cheers!

  7. MG

    I like the way Baron thinks. Dirty carrots, dirty rice…sounds good, and they look good. Can’t wait to try.

  8. dev

    I made Balsamic glazed carrots on Sunday, what a surprise to come across your blog today…and I luv the ‘dirty carrots’ title! The balsamic I planned to use for the dish was nothing special so I added a handful of dried figs to 1 cup of balsamic and reduced by half, the result was a very gourmet tasting balsamic, and no need to add sugar to the recipe….and now I’m off to explore your fab blog

  9. Tenesia Geddes

    This has become one of my favourite recipes! Whenever I see a bag of carrots on sale I get excited and Im about to make some more right now.

  10. SG

    Hi Ashley, I’m making a recipe from your cookbook and I hope you don’t mind a question (it’s the maple coriander glazed carrot recipe so I hope this is an OK place to ask). I making it for Thanksgiving (my first time cooking a holiday meal!) and am worried about timing everything correctly. Is there any easy way to make it ahead of time and warm it up or would that mess up the texture? Would it work on the stove (so I don’t have to compete with the oven)? Thanks!


Post a Comment

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>