Tangy Glazed Carrots

Try this next time

Ingredients

3 cups chopped carrots or baby carrots

½ cup balsamic vinegar
2 tablespoons honey
1tablespoon olive oil or butter
1 tablespoon minced garlic
½ teaspoon dried oregano or thyme (or 1 tsp fresh)
Salt and pepper, to taste
Optional: 1–2 tbsp orange juice or a splash of lemon juice (for extra tang)

Fresh herbs for garnish

Directions

1. Boil the Carrots

   • Bring salted water to a boil. (calculate the amount of salt to boil the carrots in a skillet rather than a pot based on the water for mashed potatoes). 

   • Add the carrots and cook for 6–8 minutes, until just fork-tender.

   • Drain and set aside.

2. Make the Glaze

   • In a large skillet over medium heat, add the olive oil or butter.

   • Sauté the garlic for 30 seconds until fragrant.

   • Add balsamic vinegar, honey, herbs, and a pinch of salt and pepper.

   • Simmer the mixture for 3–5 minutes, stirring occasionally, until it thickens slightly.

3. Glaze the Carrots

   • Add the drained carrots to the skillet.

   • Toss well to coat and cook for 2–3 more minutes, letting the glaze cling and slightly caramelize.

4. Finish & Serve

   • Taste and adjust seasoning.

   • Optional: Add a splash of lemon juice or orange juice for brightness.

   • Garnish with fresh thyme or oregano.

   • Add a pinch of red pepper flakes for gentle heat.

Notes

I made the recipe below, but the carrots came out too dry. Boiling then glazing works better than baking, especially with baby carrots, which are dense and don't roast well without drying out. This method provides moist, tender, and flavorful carrots. Advantages:

• Carrots stay moist and tender (no risk of drying out).

• Quicker and more consistent texture.

• Glaze can be more intense and sticky, since it clings to the soft carrots.

Inspiration