Balsamic Roasted Carrots
Balsamic Roasted Carrots are an easy yet flavorful side dish that’s perfect alongside any entree. Tender, caramelized carrots are coated in a savory-sweet vinegar glaze.
When people talk about the cravings that pregnant women have, I always laugh. When I was pregnant with my daughter, I had ZERO cravings, only aversions.
The worst ones were cucumbers and balsamic vinegar (I thought pregnant women were supposed to love vinegary cucumbers aka pickles?!?).
Five years later, these aversions are mostly gone, with a few lingering weird feelings. I still feel a little queasy when I see a PICTURE of cucumbers (the brain is wild) but I can cook with them and eat them just fine. I’ll chop them up and throw them on Greek chicken meatballs, or even make a White Claw cocktail with them.
But I luckily have NO lingering hard feelings about balsamic vinegar. Between making balsamic glaze for balsamic green beans and balsamic asparagus and marinating steaks in balsamic steak marinade, I seem to go through a bottle of this vinegar every month!
So of course, today, I’m bringing you these balsamic roasted carrots. I like them the most in spring and summer when carrots are at their best (extra credit if they’re fresh out of the garden).
What you’ll need to make these balsamic carrots:
- carrots – you will need 1 pound of fresh carrots for these balsamic roasted carrots. I love small carrots with their tops still on if I can find them, but just like with my honey roasted carrots, larger carrots that you cut into smaller sticks work just fine.
- olive oil – for roasting the balsamic glazed carrots.
- salt and pepper – goes without saying for all roasted vegetables!
- balsamic vinegar – of course this is the star ingredient of the glaze! Because you’ll be reducing the vinegar to 50% of its original volume, that means the flavor will concentrate, too. Which means you’ll want to start with a nice mid-range vinegar for roasted balsamic carrots. Doesn’t need to be super ritzy stuff, but it’s also not the time to use the bargain bin vinegar, either. Eataly has a lot of good information on how to buy balsamic vinegar.
- light brown sugar – this balances the tartness of the vinegar and adds to the syrupy consistency of the glaze for this balsamic carrot recipe.
- soy sauce – this isn’t an ingredient found in most balsamic glaze recipes, but it is in mine! Rather than salt, I use soy sauce to season my glaze, because it adds a hit of umami at the same time. It’s also not traditional in homemade gravy, but I also use it there for the same reasons.
- unsalted butter – I like to swirl a pat of butter into the glaze at the end of the cooking process, to enhance the mouthfeel and flavor of the glaze.
These balsamic roasted carrots are SUPER simple to make:
This balsamic glazed carrots recipe, including the glaze, has just a handful of ingredients, making these balsamic roasted carrots so simple to pull together.
There is a link to my homemade balsamic glaze recipe in the recipe card below, but you can also buy pre-made balsamic glaze at a grocery store.
You will need a half batch of homemade balsamic glaze for 1 pound of carrots. I have ideas on what to do with the other half of the batch below!
You can cook the carrots using your favorite preparation method – roasting, sautéing, boiling – whatever you like!
I almost always choose to roast the carrots for balsamic carrots, which allows them to become tender enough to eat and get some toasty brown flavor on them.
Other uses for the glaze:
As mentioned above, you’ll only need half a batch of homemade balsamic glaze for 1 pound of carrots (4 servings, which is perfect to go with 4 servings of rigatoni bolognese).
You can simply halve the ingredients of the glaze and make just a half batch for these balsamic roasted carrots, or, as I prefer, you can make a full batch and use the remaining glaze to spruce up other meals throughout the week!
Balsamic glaze is so good when served over a variety of protein. I love drizzling it over thinly sliced, rare grilled flat iron steak and even chicken pizza.
It’s delicious served over roasted or grilled chicken, especially when it has been marinated in buttermilk chicken marinade first!
It also adds a special finishing touch to my sockeye salmon, shrimp or almost any other type of seafood you can think of.
I think balsamic glaze really shines when it’s served with vegetables, and not just carrots. When I’m not making maple glazed Brussels sprouts, I absolutely adore Brussels sprouts with balsamic glaze.
I love balsamic glazed parsnips, and this glaze is perfect drizzled over mini Hasselback potatoes, too.
What should I serve with balsamic glazed carrots?
A better question is what CAN’T you serve with these balsamic roasted carrots? But just like my roasted broccoli with lemon, I think they go particularly well with rich meaty dishes like lamb lollipops and crock pot beef stroganoff.
Balsamic glazed carrots are also perfect alongside savory oatmeal or salmon pasta.
If you happen to have any left over carrots, they can be shredded up and put in Asian noodle salad.
More delicious vegetable side dishes:
In our house, there is ALWAYS a vegetable on the table (if not two or three). These are some of our go-to veggie side dishes.
Balsamic Roasted Carrots
Balsamic Roasted Carrots are an easy yet flavorful side dish that's perfect alongside any entree. Tender, caramelized carrots are coated in a savory-sweet vinegar glaze.
- 1 pound carrots
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 batch (1/4 cup) Balsamic Glaze
- Preheat oven to 425 degrees F.
- If carrots are small, you can leave them whole and unpeeled. If carrots are large, peel, then cut in half crosswise. Cut thinner lower halves of the carrots in half lengthwise. Cut thicker upper halves of the carrots in half lengthwise, and then in half lengthwise again.
- Place carrots on rimmed baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss until well combined.
- Transfer carrots to oven and roast 14 to 16 minutes or until carrots are almost tender, stirring once halfway through. Drizzle with Balsamic Glaze and toss to combine. Return to oven and roast 4 minutes longer or until carrots are tender (watch carefully so that glaze does not burn). Serve immediately.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 305mgCarbohydrates: 18gFiber: 3gSugar: 11gProtein: 1g
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.