Honey Balsamic Sauteed Carrots

Whenever we buy carrots, the bag is just too big for one meal, so we find ourselves trying to find different ways to cook them. With the leftover carrots from our last purchase, we decided to make a more Autumny/Wintry dish to built a bit of a dichotomy to the spring flavours in the Grilled Pork with Lemon Ginger Sweet Pea Sauce. Heck, it was gorgeous and Springy today, but in the seasonal power struggle we call “March,” it’s hard to tell what tomorrow will bring. So why not make a dish that represents the seasonal interplay?

Time: 20 Minutes


  • Carrots
  • Balsamic Vinegar
  • Honey


  • Peel and slice your carrots on an angle to increase the surface area for faster and more even cooking.
  • Heat some oil in a non-stick pan
  • Pour in your carrots, and allow them to cook for 10 minutes or so
  • Then pour in your balsamic vinegar and honey, and let the carrots continue to cook for another 10 minutes. This gives the flavours time to blend and develop, but not enough time for the sugars to burn.
  • When your carrots reach your desired level of doneness, remove from the heat.
  • Plate, Devour, and Enjoy!

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.