"Tangy and sweet with a great roasted flavor." — ekc364
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ground black pepper
1 (8 ounce) package
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.
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!
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.
Sprinkled 1/4 tsp of Cumin along with the balsamic vinegar.
This was an easy and yummy recipe. We had carrots as a side to our Rosemary and Garlic simmered porkchops.
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.
These were a nice change of pace and so easy to do!
* Percent Daily Values are based on a 2,000 calorie diet.
Balsamic Roasted Carrots
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 62
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