Balsamic Glazed Roasted Carrots |
Carrots are one of my favorite vegetables and there are few things I like better than a carrot bathed in a sweet and tangy balsamic glaze. There is something about their earthiness coupled with their sweetness that is just so satisfying for my tastebuds. Of course, I would have loved to include also sun-dried tomato pesto, but I didn’t have any on hand.
I adore carrots. Not only are they a great source of vitamin A, they are also an excellent source of several other nutrients. In fact, a cup of steamed carrots provides you with over 100 percent of the recommended daily intake of vitamin C. Carrots also have the important phytochemical beta-carotene, which is an antioxidant that is believed to protect the body from free-radical damage.
On to the carrots! They came out even better than I anticipated. I roasted my own carrots in the oven, but you could also use canned carrots. When you cut them, make sure to cut them into even sized parts, otherwise they won’t cook evenly. It’s also important not to crowd the pan, otherwise they’ll burn. Once they’re all cut, simply add a little of the glaze to each carrot and toss them in the oven for 15 minutes. That’s all there is to it!
Do you ever have leftover baby carrots or normal carrots in your refrigerator? Make an amazing carrot dish like these Carrots with a Balsamic Glaze to spice things up. The sweet glaze and spice will be a hit with you. The carrots taste like though they were prepared in a restaurant.
Carrots are roasted in a honey, herb, and balsamic vinegar sauce to produce crispy edges and a tangy sweet glaze.
If you like this dish, you may also like my Honey Sage Roasted Squash, Candied Yams, or Balsamic Glazed Pearl Onions.
What carrots can you use in the recipe for Balsamic Glazed Carrots?
For this dish, you may use whatever kind of carrot you have on hand. Depending on the size of the carrots, cooking times may vary. This dish was created with large orange carrots in mind. If you want the exact same results as my published recipe, I wouldn’t recommend adding parsnips or purple carrots, but I’m sure they’ll taste delicious!
Unfortunately, frozen or precooked carrots will not work in this recipe. Use raw carrots for the greatest effects.
Carrots: How to Cook Them
When roasting anything, it’s important to make sure the pieces are of the same size to guarantee uniform cooking. Burnt tiny bits and raw big chunks are the last things you want. I cut my carrots in half for this dish, but otherwise kept them whole.
The recipe will still work if you slice into coins or obliques, but you may need to modify the cook time since smaller pieces cook quicker.
Is it possible to make this meal ahead of time?
This meal may be made ahead of time, which is particularly useful if you have a lot of cooking to do. Carrots may be peeled and sliced ahead of time and stored in the refrigerator. You may prepare the meal ahead of time and reheat it later, however reheating roasted vegetables will lose their crispiness. I would also suggest avoiding mixing the carrots and glaze together before roasting since this will reduce the amount of browning.
Required Ingredients
- 10 peeled and trimmed carrots
- 1 tbsp. extra virgin olive oil
- 1 tablespoon garlic powder
- 5 fresh thyme sprigs
- 2 Tbsp Honey
- 2 tbsp balsamic vinaigrette
- Salt
- Pepper
Needed Equipment
- Board for cutting
- Knife of a Chef
- Bowl for mixing
- Baking Tray
- Tongs
Storage Suggestions
Refrigerate for up to 4 days in a sealed jar in the fridge. Warming in the microwave is the quickest method to reheat. Carrots may also be warmed in a small pan on the stovetop over medium-low heat.
Freezer: Store in an airtight container in the freezer for up to 2 months. Thaw in the microwave and heat until warmed through to reheat.
Carrots, raw: Carrots may be kept in the refrigerator for up to a month. To keep carrots dry, wrap them in a paper towel and put them in a perforated plastic bag. Carrots can rot if exposed to too much moisture, and if kept outside of the bag, they will dry up and wilt.
Balsamic Glazed Carrots
Michelle Boulé is a French actress.
Do you ever have leftover baby carrots or normal carrots in your refrigerator? Make an amazing carrot dish like these Balsamic Glazed Carrots to spice things up. The sweet glaze and spice will be a hit with you. The carrots taste like though they were prepared in a restaurant.
4.18 based on 17 votes
Recipes to Pin
Time to Prepare: 10 minutes
Time to cook: 40 minutes
50 minutes total
Side Dish for the Course
American cuisine
4 servings
Calories (kcal): 142
Equipment
Knife of a Chef
Board for cutting
Brush with Silicone
Dish for Baking
Ingredients
StandardMetric in the United States
1x2x3x
- 10 peeled and trimmed carrots
- 1 tbsp. extra virgin olive oil
- 1 tablespoon garlic powder
- 5 fresh thyme sprigs
- Honey, 2 tbsp
- Balsamic Vinegar, 2 tbsp
- Salt
- Pepper
Instructions
-
Preheat the oven to 375 degrees Fahrenheit.
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Carrots should be peeled and sliced uniformly. Place on a baking pan to cool.
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In a large mixing bowl, combine olive oil, garlic powder, honey, balsamic vinegar, salt, and pepper.
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Drizzle the remaining liquid over the carrots, saving a few tablespoons for basting. Toss the carrots to evenly coat them. Roast carrots for 15-20 minutes with thyme springs on top.
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Turn the carrots over and baste with the rest of the sauce. Return to the oven for another 15-20 minutes, or until the chicken is cooked through. Warm it up and enjoy it!
Nutrition
Calories: 142 kilocalories 27g carbohydrate 2 g protein 4 g fat 1 gram of saturated fat Sodium: 109 milligrams 526mg potassium 5 g of fiber 17 g sugar 25536IU Vitamin A 11 milligrams of vitamin C 55mg calcium 1 milligram of iron
Carrots with Balsamic Glaze
We have a new favorite in the veggie department: roasted carrots with balsamic glaze. The rich, sweet, and tangy flavor of the glaze makes these carrots taste like dessert. They are delicious, and perfect for a quick snack.. Read more about balsamic glazed carrots air fryer and let us know what you think.
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