Balsamic Roasted Carrots
These balsamic roasted carrots are so easy to make. Caramelized carrots are tossed with sweet balsamic vinegar for a carrot side dish that is simple and flavorful!
Ingredients
- 2 pounds large carrots , peeled
- 1 ½ Tablespoons olive oil
- ¾ teaspoon fine sea salt , more to taste
- 2 Tablespoons balsamic vinegar , more to taste
Instructions
- Preheat the oven to 400°F and spray a large baking pan with nonstick spray. Cut 2 pounds 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 1 1/2 Tablespoons olive oil and sprinkle 3/4 salt evenly over top. Then toss to evenly combine. Add an extra Tablespoon of oil if needed.
- Roast 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 2 Tablespoons 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.
Notes
Storage: Store leftovers in a covered container in the refrigerator or up to 3 days.
Nutrition
Calories: 73kcal, Carbohydrates: 12g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 297mg, Potassium: 367mg, Fiber: 3g, Sugar: 6g, Vitamin A: 18944IU, Vitamin C: 7mg, Calcium: 39mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
