Balsamic Roasted Carrots Recipe - Allrecipes.com
Balsamic Roasted Carrots Recipe
  • READY IN 40 mins

Balsamic Roasted Carrots

Recipe by  

"Tangy and sweet with a great roasted flavor."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    5 mins
  • COOK

    35 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil.
  2. 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.
  3. 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.
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Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews More Reviews

Most Helpful Positive Review
May 10, 2010

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.

 
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!

 
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!

 
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.

 
Oct 11, 2011

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

 
May 10, 2010

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

 
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.

 
Dec 25, 2011

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.

 

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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.

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