Balsamic Roasted Carrots

Balsamic Roasted Carrots

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"Counts as 2 produce servings!"
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30 m servings 152 cals
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Original recipe yields 2 servings



  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 725 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Ready In

  1. Preheat oven to 450 degrees F. Quarter 8 medium carrots and toss in roasting pan with 1 Tbsp each extra virgin olive oil and balsamic vinegar, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Roast 15 to 25 minutes, tossing occasionally, until lightly caramelized and tender but still firm.


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Delicious and slightly tangy! I will definitely make carrots like this more often. The only change I made was to use 8 oz. baby carrots.

These carrots are delicious, we are making them all the time now!

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