Caramelized Balsamic Carrots
Recipes > Dinner > Side Dishes > Caramelized Balsamic Carrots

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Recipe Checklist:
  • 5 Carrots, Medium Size, Peeled, Pont Neuf
  • ¼ cup Olive Oil
  • ¼ cup of Balsamic Vinegar
  • Salt (to Taste)
  • Cracked Black Pepper (to Taste)
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Measuring Cup
  • Large Cast Iron Skillet or Saute Pan
  • Mixing Spoon
Estimated Time
20 minutes
Serves 4-6
+ -

Essentially this recipe is made by Glazing Carrots with Balsamic Vinegar. The Olive Oil is needed to keep everything lubricated and flavor.


The only major Preparation, the second of Smart Kitchen’s 4 Levers of Cooking,™ is to Peel the Carrots and then use your Chef’s Knife to take them to a Pont Neuf. This can be done a day in advance, if you keep the Carrots covered, in water and refrigerated.


Place a large Cast Iron Skillet or Sauté Pan on your stovetop over Medium Heat.

When the Olive Oil begins to separate and form legs, it is approaching its Smoke Point which means that it is getting hot enough to begin cooking. Place the Carrots in the oil, cut-side down.

Pan Fry, without turning until they are tender. This should take about 5-7 minutes. A Visual Clue that they are done will be that their sides will be browned. If you are just starting your culinary adventures and want to use an extra test for doneness, you can use the Knife Test. If the knife comes out of the cooking Carrots cleanly and easily, they are ready.

Once they are browned, add in the 1/4 cup of Balsamic Vinegar. Stir everything with a mixing spoon. Continue Pan Frying, stirring constantly, until almost all of the Balsamic Vinegar has Reduced down and the Carrots are well Glazed. This cook time will Caramelize the natural sugars in the Carrots (about 5%) and the Balsamic Vinegar.

Finish the Carrots by Seasoning them with Salt and Pepper to taste.  If you want to Hold them warm, do so in the oven at 225° F (107° C) for up to 4 hours.

Serve Caramelized Balsamic Carrots warm.