Strawberry-Glazed Carrots 4.000

Cynthia A. Brown

Groundwork Apr 26, 2010

This recipe combines the inherent sweetness of strawberries, the tartness of balsamic vinegar, the zing of shallots and the spicy smokiness of chipotle pepper to create a fruity sweet-and-sour sauce. It accentuates the carrots' earthy sweetness.

Servings: 4
  • 1 tablespoon grapeseed oil or olive oil
  • 2 to 3 large shallots, finely chopped (1/2 cup)
  • 1 cup strawberries (hulled), rinsed and coarsely chopped
  • 1/4 teaspoon ground chipotle chili pepper
  • 1 tablespoon honey
  • 2 tablespoons raspberry balsamic vinegar
  • 1 tablespoon salted butter
  • 1 pound carrots, trimmed, peeled and cut diagonally into thin pieces (3 cups)
  • Chopped chives or green scallion top, for garnish (optional)


Heat the oil in a medium skillet over medium heat. Add the shallots and cook for 3 minutes, stirring occasionally, until translucent.

Add the strawberries and cook for 3 minutes, stirring gently, until they begin to soften. Add the chipotle pepper, honey and balsamic vinegar; mix well. Remove from the heat.

Transfer the mixture to a mini food processor and pulse to form a chunky sauce.

Melt the butter in a large skillet over medium-high heat. Add the carrots and cook for about 5 minutes, stirring frequently, until their edges begin to brown. Reduce the heat to medium-low; add the strawberry sauce and stir to incorporate. Cover and cook for about 6 minutes, stirring once or twice, until the carrots are tender. Garnish with chives or the green top of a scallion, if desired. Serve warm.

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Recipe Source

From Cynthia A. Brown, assistant director at Green Spring Gardens in Alexandria.

Tested by Cynthia A. Brown.

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