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+ servings

Stove Top Balsamic Glazed Carrots

A simple, yet tasty carrot side dish.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 2


  • 8-10 ounces carrots add a bit of red or yellow bell pepper for color contrast
  • 2 teaspoons olive oil
  • 1 teaspoon balsamic glaze


  1. Cut the carrots and bell pepper into matchsticks.
  2. Heat the olive oil in a heavy pan with a cover.
  3. Once the oil is heated, add the carrot and pepper matchsticks and cook them on medium high heat, covered for about 5 minutes, stirring occasionally.
  4. Uncover the pan and cook the vegetables for an additional 3 minutes, stirring once or twice. When the vegetables are done (crunchy but soft enough for a fork to pierce a carrot stick), drizzle the balsamic glaze over the them.
  5. Serve hot, warm or at room temperature.

Recipe Notes

It's easy to double (or more) the recipe for larger groups. In that event, go easy on the olive oil. Depending on the type of pan you use, the amount required to sauté the carrots and bell peppers may be slightly less than the multiple used for the other ingredients.
I find that the balsamic glaze is tasty enough without salt or pepper. Of course, if you decide they add to the dish, by all means add them at the end, after you've tasted glazed vegetables.