Orange- and Balsamic-Glazed Tricolor Carrots

Orange- and Balsamic-Glazed Tricolor Carrots
Photo: Andy Lyons
Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins


  • 2 pound medium red, yellow, and/or orange carrots, trimmed and peeled

  • ½ cup orange juice

  • ¼ cup balsamic vinegar

  • 4 teaspoon sugar

  • ¾ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 2 tablespoon butter, cut up

  • 1 tablespoon snipped fresh chives


  1. Place a steamer basket in a large saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add carrots to steamer basket. Cover and reduce heat. Steam for 15 to 20 minutes or just until tender. Transfer the carrots to a serving platter; cover and keep warm.

  2. Meanwhile, for glaze, in a medium saucepan combine orange juice, balsamic vinegar, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 12 minutes or until reduced to a syrupy consistency (about 1/3 cup). Stir in butter.

  3. Drizzle glaze over carrots and sprinkle with chives.

To Make Ahead:

Peel carrots. Prepare glaze as directed in Step 2. Refrigerate carrots and glaze separately, covered, for up to 24 hours. Cook carrots as directed in Step 1. Reheat glaze in a small saucepan. Continue as directed.

Nutrition Facts (per serving)

126 Calories
4g Fat
21g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 126
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 432mg 19%
Total Carbohydrate 21g 8%
Total Sugars 13g
Protein 2g
Vitamin C 19.5mg 98%
Calcium 57mg 4%
Iron 0.6mg 3%
Potassium 541mg 12%
Folate, total 35.6mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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