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:
- First, preheat your oven to 400 degrees F.
- 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.
- Next, rinse the carrots and pat them dry.
- Toss the carrots in a medium size bowl. Set aside.
- 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.
- Then, transfer the carrots and liquid to the rimmed cookie sheet.
- 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.
- Once they are caramelized nicely you can remove them and transfer them to a bowl.
- Lastly, sprinkle them with salt, pepper, and parsley.
- 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
Other great side dish recipes:
- Fried Smashed Potatoes with Meyer Lemon Dressing
- Maple Roasted Acorn Squash with Bacon
- Lemon Roasted Fingerling Potatoes
- Spicy Chipotle Skillet Corn with Bacon
- Skillet Asparagus with Lime Butter
- Grilled Spicy Cauliflower Steaks from Kiss My Smoke
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Balsamic Roasted Baby Carrots
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
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
Nutrition
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Emily @ Life on Food
I was thinking these would be PERFECT for Easter. Now if only spring weather would come. Maybe if we all eat enough carrots?
Kim Beaulieu
They really are. I love them at Easter, and pretty much any other time I can make them.
Omg, seriously right. What is with this winter nonsense? Over it.
Maureen | Orgasmic Chef
I could have nothing but those balsamic roasted carrots and feel like I'd had a special meal. Yum.
Kim Beaulieu
Ha, I've actually do that. They are so good it's hard not to.
Erin @ The Spiffy Cookie
I already adore balsamic roasted Brussels sprouts so imagine my excitment upon seeing these!
Kim Beaulieu
You MUST try this Erin. Stat.
Norma | Allspice and Nutmeg
You make me want to try balsamic carrots. I've never had them but I will now. Gorgeous photos too.
Kim Beaulieu
You must try them Norma. They are SO good. Just the right amount of acid with sweet. And thank you so much. I appreciate it.
Shannon @ Bake. Frost. Repeat.
OOOOh, I'm always looking for more side dish recipes and this totally looks awesome!
Kim Beaulieu
Thanks Shannon. There is nothing like a good side dish recipe.
John@Kitchen Riffs
Carrots so often don't get the love they deserve. They're a favorite of ours, too. And I love to roast them! They pair so well with balsamic, don't they? Good stuff -- thanks.
Kim Beaulieu
I concur, I love them too. I'm not a huge vinegar fan but for roasting it's just sheer perfection.
Anna (Hidden Ponies)
Aside from radishes, my top 5 would be exactly the same! Love these carrots, Kim.
Kim Beaulieu
Thanks Anna. Not sure how this got by me.
mellissa @ ibreatheimhungry
If I'm being honest, carrots are NOT in my top five veggies - but these babies are definitely making me reconsider! The photos alone are making me want to eat a big bowl of them and that's saying something! I'm sure these would be a hit with Mr. Hungry and Hungry Jr. so I'm going to make them soon and let them know they have you to thank. There will be much rejoicing! XO
Kim Beaulieu
Thanks Mellissa. I think carrots are pretty high sugar, I never know if they are allowed on low carb diets or not. I love them but then again I inhale sugar at mock speed. Try them for the Hungry dudes and let me know what they think. I can't wait to see you. 8 weeks, squee.
Isabelle @ Crumb
I make a very similar recipe, only I add honey because I like my roasted carrots on the sweet side... it's such a simple side dish, but people are always super-impressed by how fancy and gourmet it looks. 🙂
Kim Beaulieu
I have another one coming up with honey and nuts. I like brown sugar on them too sometimes. And maple syrup. Also love them cooked in broth. Then drizzled in butter. Oh my, can you tell I love carrots. My brother used to eat so many his skin turned orange. Ha.
We need to cook together. How have we never done that when I visit? It's just silly I say, just silly.
Susan
I was planning on roasting some carrots with dinner tonight. I just might have to make your version!
Kim Beaulieu
Yah, I would love that. Thanks Susan. xx
Rebecca {foodie with family}
I love carrots madly, too! And these. Look. Fabulous! Love the glaze!
Kim Beaulieu
Thanks Rebecca. I am in sugary mode lately. I just want sweets constantly, even when eating veggies. So wrong, but feels so right. Ha.
Paula - bell'alimento
What's up doc! I love me some roasted carrots, but you probably already know that with all my carrot recipes lately LOL.
Kim Beaulieu
Ha, love it. I am so in love with that pasta you did did with the rotini noodles, the ravioli too, but that creamy one just did me in. Dying to try it.
Lauren
I don't think I've ever seen such grab able looking carrots. Making these tomorrow!
Kim Beaulieu
Awe, thanks Lauren. I love roasted veggies. They make me happy.
Angie
These carrots look perfect! Love your photos!
Kim Beaulieu
Thanks so much Angie.
Courtney @ Neighborfood
These are so gorgeous! I've never seen a better looking carrot, that's for sure!
Kim Beaulieu
Thanks Courtney. I had so much fun photographing these.
Kristen
That is one of my favorite ways to eat carrots. I am a total carrot fiend, too. I keep waiting for my skin to turn orange because I eat too many. Until then, bring one that pan of roasted carrots!
Kim Beaulieu
Ha, Scott had orange skin on occasion. Always made me laugh. He loved those things, my mom used to buy massive bags of them. And sunflower seeds, man we ate copious amounts of those too.
Angie | Big Bear's Wife
Hahaha I know a ton of random stuff too (as does my hubby LOL) - love these baby carrots, they'd be perfect for when hubby grills up some steaks!
Kim Beaulieu
Random stuff rules the world. So does grilling.
Ramona W
If carrots could look sexy... you got it right here Wow... they look amazing. 🙂
Tiffany @ Triple Crème Decadence
The balsamic vinegar puts these carrots over the top. Yum!
Stephanie @ Eat. Drink. Love.
These look so yummy!! I love roasted carrots!
Anonymous
What temp are you roasting the carrots ???????