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Balsamic Roasted Baby Carrots on a cookie sheet.
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4.05 from 22 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.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: baby carrots, balsamic roasted baby carrots, side dish recipes
Servings: 4
Calories: 128kcal


  • Large Rimmed Pan
  • Parchment Paper
  • Glass Mixing Bowl


  • 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


  • 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!


Nutritional information is a rough estimate. Results can vary depending on ingredients and products. 
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Originally posted on March 11, 2014.