This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 40 mins

Balsamic Roasted Carrots

Read Reviews (28)

"Tangy and sweet with a great roasted flavor." — ekc364

Ingredients Edit and Save

Watch video tips and tricks

How to Make Roasted Red Potatoes

Roasted Vegetables

Roasted Asparagus with Prosciutto & Poached Egg

How to Make Roasted Brussels Sprouts

Roasted Yam and Kale Salad

Roasted Brussels Sprouts

Bourbon Glazed Carrots

Roasted Okra

Ginger Carrots and Dates

Types of Cooking Oil

Types of Salt

Freshly Ground vs. Pre-Ground Pepper

Original recipe makes 2 servings Change Servings

1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper

1 (8 ounce) package baby carrots
2 tablespoons balsamic vinegar

Check All Add to Shopping List

Directions

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.

Kitchen-Friendly View

PREP 5 mins
COOK 35 mins
READY IN 40 mins

ADVERTISE WITH US

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.

—Barb A.

See full review »

Most Helpful Critical Review

Sep 26, 2011

Not bad. Agree that the balsamic really only adds a bit of a twang to the carrots. I made this with some really thick carrots that I halved lengthwise, and they were done in about 45 minutes. Thanks anyway!

—Caroline C

See full review »

42 Ratings

See other versions of this recipe!

Sep 16, 2010

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!

—Leah

See full review »

Dec 06, 2010

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.

—Food Mama

See full review »

Oct 11, 2011

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

—Rachel

See full review »

May 10, 2010

This was an easy and yummy recipe. We had carrots as a side to our Rosemary and Garlic simmered porkchops.

—Brittles

See full review »

Jun 28, 2011

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.

—linda2d

See full review »

Sep 27, 2011

These were a nice change of pace and so easy to do!

—laurita

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Balsamic Glazed Carrots

Honey Roasted Carrots

Citrus-Ginger Roasted Beets and Carrots

Honey Garlic Carrots

Roasted Balsamic Cauliflower

Carrots ala Camille

Minted Carrots

Lemon Honey Glazed Carrots

Buttery Cooked Carrots

Roasted Asparagus with Balsamic Vinegar

ADVERTISE WITH US

Nutrition

Calories
109 kcal
5%

Carbohydrates
11.7 g
4%

Cholesterol
0 mg
0%

Fat
6.9 g
11%

Fiber
3.3 g
13%

Protein
0.8 g
2%

Sodium
382 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Balsamic Roasted Carrots

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 109
Calories from Fat: 62

% Daily Value *
Total Fat 6.9g 11 %
** Saturated Fat 1g 5 %
Cholesterol 0mg 0 %
Sodium 382mg 15 %
Potassium 281mg 8 %
Total Carbohydrates 11.7g 4 %
Dietary Fiber 3.3g 13 %
Protein 0.8g 2 %
Sugars 7.5g
Vitamin A 309 %
Vitamin C 5 %
Calcium 5 %
Iron 12 %
** Thiamin 4 %
** Niacin 6 %
** Vitamin B6 7 %
** Magnesium 4 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.