Balsamic 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.
Ingredients
- 1 pound carrots
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ batch Balsamic Glaze 1/4 cup
Instructions
- 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.
Notes
- As mentioned above, you’ll only need half a batch of homemade balsamic glaze for 1 pound of carrots (4 servings).
- 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!
Calories: 102kcal, Carbohydrates: 18g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Sodium: 369mg, Potassium: 365mg, Fiber: 3g, Sugar: 8g, Vitamin A: 18945IU, Vitamin C: 7mg, Calcium: 38mg, Iron: 0.4mg
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.
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