Description
Easy Balsamic Roasted Carrots are a simple, flavorful side dish that combines the natural sweetness of roasted carrots with the tangy depth of balsamic vinegar. Perfect for busy days, this healthy and colorful recipe requires minimal ingredients and steps, delivering a balanced, nutritious, and visually appealing addition to any meal.
Ingredients
Main Ingredients
- Fresh carrots – medium-sized, firm (about 1 pound / 450g)
- Balsamic vinegar – 2 tablespoons
- Olive oil – 2 tablespoons
- Garlic cloves – 2, minced
- Salt – 1/2 teaspoon
- Black pepper – 1/4 teaspoon
Optional Ingredients
- Fresh herbs (thyme or rosemary) – 1 tablespoon, chopped
- Smoked paprika or cayenne – a pinch (for spiced kick)
- Honey or maple syrup – 1 teaspoon (for extra sweetness)
- Toasted pine nuts or chopped walnuts – 2 tablespoons (for nutty crunch)
- Fresh dill, parsley, or basil – 1 tablespoon, chopped (for herb swap)
- Agave nectar – 1 teaspoon (vegan honey substitute)
Instructions
- Prepare the Carrots: Wash and peel your carrots, then cut them into evenly sized sticks or rounds to ensure uniform cooking throughout.
- Mix the Marinade: In a mixing bowl, combine balsamic vinegar, olive oil, minced garlic, salt, and pepper. Whisk together until well blended to create a tangy, flavorful coating.
- Toss and Coat: Add the carrot pieces to the marinade, tossing thoroughly so each piece is evenly coated with the balsamic mixture.
- Roast to Perfection: Spread the coated carrots in a single layer on a baking sheet, then roast at 400°F (200°C) for about 20-25 minutes, turning once halfway through, until tender and caramelized at the edges.
- Serve Warm: Once roasted, optionally sprinkle chopped fresh herbs over the carrots before serving to add a final fragrant touch.
Notes
- Cut carrots uniformly to ensure even cooking.
- Use high-quality balsamic vinegar for deeper flavor and better caramelization.
- Do not overcrowd the baking sheet to prevent steaming and ensure roasting.
- Adjust roasting time for size variations; larger pieces may need a few extra minutes.
- Freshly minced garlic is preferred over garlic powder for vibrant flavor.
- Leftover carrots store well in airtight containers in the fridge for 3-4 days.
- Roasted carrots can be frozen for up to 2 months; thaw in the fridge before reheating.
- Reheat in a 350°F (175°C) oven for about 10 minutes or briefly in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 90
- Sugar: 6g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: balsamic roasted carrots, easy side dish, roasted carrots recipe, healthy carrot recipe, vegan side dish