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!

Easy Roasted Carrots with Balsamic Vinegar

Balsamic roasted carrots sound fancy but you won’t believe how easy they are to make with only 4 ingredients! They’re a bit like my glazed carrots, except without a sweet and sticky glaze.

After roasting, they are drizzled with balsamic vinegar then cooked some more until the acidity disappears but the balsamic flavor stays and they become irresistible! They are an impressive side to pair with anything for Thanksgiving turkey to Christmas or Easter ham.

Ingredient Notes

With so few ingredients, these balsamic roasted carrots are easy to whip up and you may already have on hand what you need for this side dish.

• Large carrots: Two large carrots that are peeled and cut into 2 inch pieces. Most often I will use the medium sized carrots purchased in a bag. You can also use young thin carrots, most likely you will not need to cut these or adjust the roasting time if you do.
• Olive oil: Extra virgin olive oil is what I use, but grape seed or avocado oil work as well.
• Salt: Enhances the taste.
• Balsamic vinegar: I love a good quality aged balsamic vinegar. Use a brand you know and love.

How to Make Balsamic Roasted Carrots

Preheat your oven to 400°F and spray a large baking sheet or cover with parchment paper. Peel and cut carrots into two inch pieces then place onto baking sheet and drizzle with olive oil and sprinkle with salt.

Roast carrots for 15 minutes, or until they begin to soften. Flip and then bake an additional 15 minutes or until fork tender. During the last 5 minutes of roasting, toss with balsamic vinegar. Serve warm.

Roasted Carrots Tips

• 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.

Variations

• The vinegar will evaporate leaving behind the taste of the balsamic. If you want a little more of that, make balsamic glaze on the stovetop and drizzle on top before serving.
• 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 of honey for honey balsamic roasted carrots. Maple also works like maple roasted vegetables
• Add more veggies to the pan for roasted root vegetables like potatoes, sweet potatoes or parsnips cut into 1 inch pieces.

Serving Suggestions

This balsamic 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 chicken breast, my best hamburger recipe 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.

Storage

• Store any leftover carrots in an airtight container. They’ll keep fresh in the fridge for up to 3 days.
• To reheat just warm in the microwave in 30 second intervals until warmed through. You could reheat covered over low-medium heat in skillet with a little olive oil and water, stir occasionally to prevent burning.

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