Balsamic roasted carrots are possibly the easiest way to jazz up your carrot side dish with just 4 ingredients and 5 minutes of prep. They’re beautifully caramelized carrots with a delicate balsamic flavor!
Easy Roasted Balsamic Carrots
Roasted carrots with a balsamic glaze sounds fancy doesn’t it? You won’t believe how easy they are to make! They’re a bit like my glazed carrots, except without a sweet and sticky glaze. Instead, we’re using a drizzle of balsamic that gets cooked with the carrots after they’ve been roasted. The acidity disappears but the balsamic flavor stays and they become irresistible.
Balsamic glazed carrots are incredibly simple to pull together with just 4 ingredients. They’re a tasty and impressive side dish for Thanksgiving, Christmas, and Easter but easy enough for a casual weeknight meal. You might even find yourself snacking on a couple right off the pan!
- High heat. Making oven roasted vegetables requires high heat to caramelize the exterior and bring out their natural sweetness. 400 degrees is perfect.
- Non-stick. Use parchment paper on your prepared baking sheet for a nonstick surface. The sugars that get released can get a little sticky.
- Uniform-sized pieces. Cut thicker pieces in half for even roasting.
- Fork-tender. You’ll know the veggies are done when you can pierce them with a fork with little to no resistance. Avoid overcooking, unless you like a softer texture.
- Enjoy immediately. Best served warm with a sprinkling of salt and pepper.
- Add extra glaze. The vinegar will evaporate leaving behind the taste of the balsamic. If you want a little more of that, make a separate balsamic glaze on the stovetop. Drizzle that lovely reduction over top just before serving.
- For a shortcut use a bag of baby carrots instead.
- Keep it simple and serve your roasted carrots with a pat of melted butter and some salt and pepper. The roasting brings out so much flavor anyway!
- A sprinkling of fresh herbs like rosemary or parsley would add a lovely finish.
- If you like yours a little sweeter, you could add in a Tablespoon honey with the balsamic for honey balsamic carrots.
What to Serve with Roasted Balsamic Carrots
This roasted carrot recipe is a great side dish for any of the following mains no matter the occasion:
- Easy baked ham or an oven roasted turkey for the holidays.
- Grilled hamburger, grilled chicken breast, or turkey burger for a weeknight dinner idea or a summertime BBQ.
- Compliment your crispy lemon baked fish or grilled salmon with roasted carrots for a lighter meal.
Store any leftover carrots in an airtight container. They’ll keep fresh in the fridge for up to 3 days. Although they are delicious when served warm, they’re also great as cold leftovers in salads.
More Roasted Vegetables:
- Roasted Brussels Sprouts
- Rosemary Roasted Potatoes
- Parmesan Roasted Broccoli
- Roasted Butternut Squash
- Maple Roasted Vegetables
Balsamic Roasted Carrots
- Preheat the oven to 400°F and spray a large baking pan with nonstick spray. Cut the carrots into 2-inch pieces. If they are thicker carrots, cut in half again.
- Place the vegetables into a bowl or directly onto the baking sheet. Drizzle the olive oil and sprinkle the salt evenly over top. Then toss to evenly combine. Add an extra Tablespoon of oil if needed.
- Place vegetables on pan and bake for about 15 minutes, or until they begin to soften. Flip vegetables and then bake an additional 15 minutes or until fork tender. During the last 5 minutes, drizzle the balsamic over top and toss together. Roast carrots until most of the vinegar has evaporated, about 2-3 minutes.
- Serve while warm. Salt and pepper to taste.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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