Tangy and sweet with a great roasted flavor.

Balsamic Roasted Carrots

olive oil

salt

black pepper

(8 ounce) package baby carrots

balsamic vinegar

Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil.


Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. I use the carrot bag. Pour the carrots into the prepared baking pan.


Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to over and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.


This was a great carrot recipe - I used whole carrots,  chopped into pieces (into three lengthwise, and each into quarter lengths), and roasted them for much less time than indicated. They were in the oven at 425 degrees for 10 minutes, I added the balsamic and let cook 4 minutes more.

I love the flavors here - I had never thought to do balsamic on my carrots! I didn't follow the proportions exactly. I used whole carrots and sliced them into thick rounds, tossed in EVOO, sprinkled with kosher sea salt and roasted at 425 for 30 minutes. When serving, I just drizzled them with a little balsamic. Very nice! An easy way to mix up roasted veggies!

Great recipe but next time I might add some fresh thyme or something like that to make the flavor a little more complex.  My husband loved these.

Loved this recipe!  So easy!  I also threw in some broccoli florets just because I had them.  My husband's exact quote was, "If vegetables tasted like this as a child my mother wouldn't have had to fight me to eat them!"  Thanks for sharing!

I had some very small whole carrots (wide as a baby but about 5 inches long) We did them on the top grill rack in foil for about an hour at 350-375. It wasn't what we were expecting but it was okay. The balsamic seemed to diminish the carrot flavor without adding enough flavor itself. They were good but I think we would prefer adding the balsamic at the table or leaving it out altogether.

Sprinkled 1/4 tsp of Cumin along with the balsamic vinegar.

This is my new favorite way to cook carrots. I made it as-written last night for my son and myself. We liked it so much that I quadrupled the recipe tonight. I found that I don't need to roast the carrots as long as it says. I use regular carrots peeled and cut to relatively the size of baby carrots. I don't use quite the amount of balsamic as called for. I just give the carrots a good sprinkling mix it up and roast 5 more minutes or so. Yum!

I made this recipe as advised. I kept the balsamic vinegar off of one half of the pan just to compare it to the carrots that were merely seasoned with the first three ingredients. They were better without the balsamic vinegar in my opinion. I also needed the entire 40 mins for the carrots and they still could have stood to come out softer but they were starting to look wilted.

Everything was great until the balsamic vinegar went on and it just drowned the flavor of the carrots.

balsamic roasted carrots

Prep Time: 5 minutes

Cook Time: 35 minutes

Total: 40 minutes

Servings: 2

Cost: $10.51 /serving

Author : ekc364

Ingredients

Instructions

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