These tender Balsamic Roasted Carrots deliver the perfect balance of sweet and tangy flavors in just 50 minutes. The natural sweetness of carrots gets elevated when they caramelize in the oven, while a drizzle of balsamic adds sophisticated depth.
Packed with vitamin A and fiber, this elegant side dish proves that healthy eating can be both simple and delicious. Whether you’re planning a special dinner or wanting to elevate your weeknight meals, these roasted carrots will become your new go-to recipe.
Ingredients for Balsamic Roasted Carrots
- Carrots: 2 pounds whole carrots, washed and cleaned
- Oil: 1 tablespoon olive or avocado oil for even coating
- Seasonings: 1 teaspoon kosher salt and ¼ teaspoon black pepper
- Balsamic Vinegar: 1½ tablespoons, plain or flavored for caramelization
- Honey: A light drizzle for natural sweetness
- Fresh Herbs: 1 teaspoon chopped rosemary and ½ teaspoon dried thyme
Step-by-Step Instructions
- Prepare Oven: Preheat your oven to 425°F for optimal roasting temperature
- Prep Carrots: Slice cleaned carrots lengthwise, creating even-sized pieces
- Season: Arrange on baking sheet, toss with oil, balsamic, honey, salt, and pepper
- Initial Roast: Cook for 20 minutes until starting to soften
- Mid-roast Adjustment: Remove, turn carrots, and coat with pan drippings
- Add Herbs: Sprinkle rosemary and thyme, drizzle additional honey
- Final Roast: Return to oven for 20-30 minutes until beautifully caramelized
Cooking Techniques
The magic of these roasted carrots comes from two simple but powerful steps. First, roasting at high heat (425°F) brings out their natural sweetness.
Second, the mid-roast flip and paper towel trick is a game-changer! By soaking up extra liquid, you’ll get beautifully caramelized carrots instead of steamed ones. When cutting your carrots, try to keep the halves similar in size so they cook evenly.
Variations
Love playing with flavors? Try these tasty twists:
- Switch regular balsamic for fig or maple-flavored balsamic vinegar
- Add a sprinkle of garlic powder before roasting
- Use maple syrup instead of honey for a different sweetness
- Add chopped pecans in the last 5 minutes of roasting
- Toss with a pinch of red pepper flakes for a touch of heat
Serving Suggestions
These beautiful roasted carrots make a perfect side dish for holiday meals or Sunday dinners. They pair wonderfully with roasted chicken, grilled steak, or pork chops.
For a lovely presentation, arrange them on a platter and sprinkle with extra fresh herbs. Want to turn this into a main dish? Serve them over quinoa or brown rice with a sprinkle of goat cheese on top!
Storage Tips
Got leftovers? Lucky you! Store these tasty carrots in an airtight container in the fridge for up to 4 days. To reheat, pop them in the oven at 350°F for about 10 minutes – this helps keep their wonderful roasted texture. Avoid microwaving if possible, as they might become too soft. These carrots also taste great cold in salads!
Balsamic Roasted Carrots
Equipment
- Baking sheet
Ingredients
Main Ingredients
- 2 pounds carrots whole, washed
- 1 Tablespoons olive oil or avocado oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper or more to taste
- 1 1/2 Tablespoons balsamic vinegar plain or flavor infused
- honey to taste
- 1 teaspoon fresh rosemary chopped
- 1/2 teaspoon dried thyme or 2 sprigs fresh thyme leaves
Instructions
- Preheat oven to 425 degrees F.
- Remove stem from carrots and slice in half, lengthwise.
- Arrange carrots on baking sheet and toss with oil, balsamic vinegar, a drizzle of honey, and salt and pepper.
- Roast for about 20 minutes, then remove from oven.
- Turn carrots making sure to coat in remaining drippings, drizzle a little more honey, rosemary and thyme over the top and toss to coat. Use a paper towel to soak up any residual fluids on the bottom of the pan allowing the carrots to roast instead of steam.
- Return to the oven for 20-30 more minutes, or until tender and caramelized.
