Balsamic Roasted Baby Carrots

These Balsamic Roasted Baby Carrots are so simple to make. They are drizzled in balsamic vinegar then roasted to perfection in the oven.

These balsamic roasted baby carrots are a family favourite. My entire family loves this recipe. We're such suckers for roasted vegetables.

Honestly, I think it's because we all have a sweet tooth, and roasting brings out the natural sweetness of the carrots.

I'm going to be honest, I am a huge carrot fanatic. It's one of my favourite vegetables. It ranks in the top 3, along with corn and broccoli.

During corn season all bets are off though. Then all other vegetables become invisible to me. I wear corn blinders.

Any time fresh baby carrots are stocked at the vegetable stands or Costco I have to pick some up and make these balsamic roasted baby carrots. I cannot help myself.

Seriously, I make these for all the holidays. They will show up on our table for Thanksgiving, Christmas and Easter.

Family tradition, it's a good thing.

Just like these Balsamic Roasted Baby Carrots.

Ingredient Notes:

• Carrots - Use fresh thin baby carrots. You can buy them with the tops still on at quality produce stores. Costco actually sells baby carrots with the tops remove as well. They are really good.
• Oil - I used olive oil for this recipe but you can substitute Grapeseed if you like.
• Vinegar - You want to use a really good quality balsamic vinegar for this recipe. It will make all the difference.
• Spices - Keep it simple and just use salt and pepper.
• Garnish - This is optional, you can use fresh or dried parsley sprinkled over top.

How to Make Balsamic Roasted Baby Carrots:

1. First, preheat your oven to 400 degrees F.
2. Then, line a rimmed cookie sheet with parchment paper. You want a rimmed sheet so the oil and vinegar don't spill over into your oven.
3. Next, rinse the carrots and pat them dry.
4. Toss the carrots in a medium size bowl. Set aside.
5. Next, in a small glass bowl combine the balsamic vinegar and olive oil. Whisk until it incorporates well. Then pour that over the carrots. Toss or stir until the liquid coats all the carrots really well.
6. Then, transfer the carrots and liquid to the rimmed cookie sheet.
7. Place the cookie sheet in the oven and cook for about 30 to 40 minutes. You can increase or decrease the cooking time depending on the thickness of your carrots. You can flip them halfway through the cooking time.
8. Once they are caramelized nicely you can remove them and transfer them to a bowl.
9. Lastly, sprinkle them with salt, pepper, and parsley.
10. Serve!

How to Store Cooked Carrots:

Allow carrots to cool completely before storing in a container. Store the leftover cooked carrots in an airtight container in the refrigerator for 3 to 4 days.

Again, allow carrots to cool completely. You can also store leftover cooked carrots in the freezer in a freezer bag or airtight container for up to 3 months.

How to Reheat Leftover Carrots:

Stovetop Method:

1. Place a skillet on the stove over medium heat, add a little cooking oil and allow that to warm up for a minute or two.
2. Then, add the carrots to the skillet and cook for about 3 to 5 minutes, stirring often.
3. Remove from heat.
4. Transfer to a plate.
5. Serve.

Oven Method:

1. Preheat oven to 375 degrees F.
2. Line a cookie sheet or baking pan with parchment paper.
3. Transfer the carrots to the pan and spread out evenly.
4. Drizzle with a little cooking oil or broth.
5. Place in the oven and bake for about 8 to 12 minutes, or until carrots are warmed through.
6. Remove from oven.
7. Transfer to a plate.
8. Serve.

Microwave Method:

1. Transfer previously cooked carrots to a microwave safe dish.
2. Place the dish in the microwave and cook for about 1 to 2 minutes. I recommend checking them every 30 seconds or so after the first minute. You can add a little broth or butter before cooking to help reduce moisture loss. Or a little bit of water.
3. Remove from the microwave.
4. Transfer to a plate.
5. Serve.

Air Fryer Method:

1. Place the carrots in the air fryer basket. Drizzle with a little cooking oil if desired.
2. Set he air fryer so the temperature is between 375 and 390 degrees F. Then, set the timer to 3 to 5 minutes, depending on how many you are cooking.
3. Turn the air fryer on and let it do its thing.
4. Once it's done you can transfer the carrots to a plate.
5. Serve.

Main courses to serve with this recipe:

• How to Cook a Spatchcocked Turkey
• Lamb Lollipops with Peach Salsa
• How to Cook a Sirloin Roast
• Slow Cooker Ham with Honey Mustard Glaze
• Honey Baked Chicken and Potatoes
• How to Grill a Tomahawk Steak from Kiss My Smoke

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4.55 from 112 votes

Balsamic Roasted Baby Carrots

These Balsamic Roasted Baby Carrots are so simple to make. They are drizzled in balsamic vinegar then roasted to perfection in the oven.

Course Side Dish

Cuisine American

Keyword baby carrots, balsamic roasted baby carrots, side dish recipes

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 128kcal

Equipment

• Large Rimmed Pan
• Parchment Paper
• Glass Mixing Bowl

Ingredients

• 1 ½ lbs baby carrots tops removed, peeled if desired
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 pinch salt
• 1 pinch pepper
• 1 pinch dried or fresh parsley

US Customary - Metric

Instructions

• Preheat oven to 400 degree F.
• Line a rimmed cookie sheet with parchment paper, if you don't have any just spray it liberally with non-stick cooking spray.
• Rinse your carrots and pat dry.
• In a medium sized glass bowl (or large if double batching) place the carrots inside.
• In a small glass bowl add the balsamic vinegar, then slowly add the olive oil while whisking with gusto. Do not use aluminum bowls, it doesn't play well with acidic ingredients. Whisk with gusto until your arm falls off, or your ingredients combine perfectly.
• Now pour the balsamic mix over top off the carrots. Toss the carrots until well coated. Pour them onto the cookie sheet.
• Place in oven and roast them for about 30 to 40 minutes, depending on how crisp or soft you like your carrots, and how thick they are. I did not cut this batch in half since they were not overly thick, but you can do that if you like. I often do. I flip mine halfway through, just so I get that nice caramelized goodness on both sides.
• Remove from oven. Transfer to a bowl. Sprinkle with coarse salt, pepper and parsley.
• Serve with a big old Vitamin A loving smile!

Notes

Nutritional information is a rough estimate. Results can vary depending on ingredients and products. 

If you made this recipe considering giving it a star rating or leave a comment!

 

Originally posted on March 11, 2014.

Nutrition

Calories: 128kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 144mg | Potassium: 412mg | Fiber: 4g | Sugar: 9g | Vitamin A: 23475IU | Vitamin C: 4.8mg | Calcium: 54mg | Iron: 1.6mg

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