Honey Balsamic Glazed Baby Carrots
Elevate your vegetable side dish with these vibrant Honey Balsamic Glazed Baby Carrots, perfect for any occasion. The natural sweetness of baby carrots pairs beautifully with the tangy depth of balsamic vinegar and the richness of butter. Enhanced with fresh thyme and tarragon, this recipe delivers an irresistible flavor that complements any entrée. With easy preparation and a stunning presentation, these glazed carrots will quickly become a family favorite, making your dinner table shine!
N/A
Servings
67
Calories
9
Ingredients
Ingredients
baby carrots
3 (1 lb) bags (washed and trimmed)
water
6 cups (for boiling)
balsamic vinegar
1/2 cup (reduced)
brown sugar
2 tablespoons (packed)
butter
6 tablespoons (unsalted)
minced thyme
2 teaspoons (fresh or dried)
tarragon
2 teaspoons (fresh or dried)
salt
1/4 teaspoon (to taste)
pepper
1/4 teaspoon (to taste)
Instructions
1
In a large Dutch oven, combine the baby carrots and 6 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and let simmer for 20 minutes or until the carrots are crisp-tender.
2
Carefully drain the carrots and keep them warm by covering them with a clean kitchen towel.
3
In a small saucepan, pour in the balsamic vinegar and cook over medium-high heat for 4 to 5 minutes, stirring occasionally, until the liquid has reduced by half.
4
Reduce the heat to low, then stir in the brown sugar and butter until the mixture is smooth and glossy.
5
Pour the warm balsamic mixture over the drained carrots and gently toss to coat them evenly.
6
Add in the minced thyme, tarragon, salt, and pepper. Toss again to ensure all ingredients are well combined.
7
Serve the glazed carrots immediately, garnished with additional fresh herbs if desired.
Nutrition Information
5g
Fat
6g
Carbs
0.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Honey Balsamic Glazed Baby Carrots?
They are a vibrant vegetable side dish featuring baby carrots cooked in a sweet and tangy glaze made from balsamic vinegar, butter, and brown sugar, flavored with thyme and tarragon.
How many carrots are needed for this recipe?
The recipe requires three 1-pound bags of baby carrots, washed and trimmed.
How much water is used to boil the carrots?
You should use 6 cups of water to boil the baby carrots in a large Dutch oven.
How long should I boil the baby carrots?
Boil the carrots for approximately 20 minutes over low heat after bringing the water to a boil, or until they are crisp-tender.
What is the best way to keep carrots warm after boiling?
After draining the carrots carefully, cover them with a clean kitchen towel to maintain their warmth.
How do I prepare the balsamic reduction?
Pour 1/2 cup of balsamic vinegar into a small saucepan and cook over medium-high heat for 4 to 5 minutes until reduced by half.
What ingredients are added to the balsamic reduction?
Once the vinegar is reduced, stir in 2 tablespoons of packed brown sugar and 6 tablespoons of unsalted butter.
What herbs are used in this carrot dish?
The recipe uses 2 teaspoons each of minced thyme and tarragon, which can be fresh or dried.
How do I combine the glaze and carrots?
Pour the warm balsamic mixture over the drained carrots and gently toss them to ensure an even coating.
What are the nutritional facts for this recipe?
Each serving contains 67 calories, 5g of fat, 6g of carbohydrates, and 0.3g of protein.
Is this recipe considered healthy?
Yes, it is tagged as a healthy vegetable side dish.
Can I use dried herbs instead of fresh?
Yes, the recipe specifically allows for either fresh or dried thyme and tarragon.
What type of butter should I use?
The recipe calls for 6 tablespoons of unsalted butter.
How much brown sugar is in the glaze?
The recipe uses 2 tablespoons of packed brown sugar.
Is this recipe suitable for holidays?
Yes, it is tagged as a holiday side dish and is perfect for special occasions.
What is the total fat content?
There are 5 grams of fat per serving.
How much protein does this dish provide?
This dish provides 0.3 grams of protein per serving.
What equipment do I need?
You will need a large Dutch oven for the carrots and a small saucepan for the glaze.
How should the carrots be served?
Serve them immediately, optionally garnished with additional fresh herbs.
Can I adjust the salt and pepper?
Yes, the recipe suggests 1/4 teaspoon each of salt and pepper, or to taste.
How long does the entire process take?
The process takes about 20 minutes for boiling and 5 minutes for the glaze reduction, totaling around 25-30 minutes.
What does the balsamic vinegar add to the flavor?
Balsamic vinegar provides a tangy depth that pairs beautifully with the natural sweetness of the carrots.
Are the carrots peeled?
The recipe uses baby carrots that are washed and trimmed, which typically do not require additional peeling.
How many calories are in these carrots?
There are 67 calories per serving.
What is the consistency of the glaze?
The glaze should be smooth and glossy once the sugar and butter are stirred into the balsamic reduction.
Can I use regular carrots?
While the recipe specifies baby carrots, you could use regular carrots if they are peeled and cut into similar sizes.
What makes this dish easy?
It uses simple ingredients and a straightforward boiling and glazing method, making it an easy recipe.
Is there any cholesterol in the recipe?
The provided data does not list a specific cholesterol value, but it contains butter which has cholesterol.
How many grams of carbohydrates are there?
There are 6 grams of carbohydrates per serving.
Is this recipe a main or a side?
This is intended as a vegetable side dish to complement any entrée.