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balsamic glazed carrots

Balsamic Glazed Carrots

Amanda Cooks & Styles
Quick and easy balsamic glazed baby carrots with a hint of lemon and honey make for a perfect healthy side dish.
Total Time 25 mins
Course Side Dish
Cuisine American
Servings 6 people


  • 1 1/2 lbs. Baby Carrots
  • 2 tbsp Balsamic Vinegar
  • 2 tsp Brown Sugar
  • 2 tbsp Butter
  • 1/3 cup Water
  • 1 tbsp Honey
  • 1 tbsp Lemon Juice
  • 2 tsp Parsley fresh chopped
  • 1/2 tsp Salt


  • Start by adding the carrots to your skillet or saucepan. Salt the carrots. Pour in water and bring to a low simmer. Cover and simmer for about 15 minutes or until carrots are nice and tender.
  • Remove lid to let any remaining water cook off. Add butter, brown sugar, lemon juice, honey and balsamic vinegar to the pan. Turn heat up to medium-high. Cook, stirring frequently, for a few minutes until the carrots have a nice glaze.
  • When done, remove glazed carrots from heat, sprinkle with fresh chopped parsley. Enjoy!
  • Store completely cooled carrots in the fridge for up to 3 days.
Keyword balsamic glazed carrots, glazed baby carrots, holiday side dish