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.

Balsamic Glazed Roasted Carrots in a silver dish.

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.

Balsamic Glazed Roasted Carrots in a silver tray.

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.

a close up shot of Balsamic Glazed Roasted Carrots.

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.

An overhead shot of Balsamic Glazed Roasted Carrots in a silver roasting pan.

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

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.

  • Carrots should be peeled and sliced uniformly. Place on a baking pan to cool.

  • In a large mixing bowl, combine olive oil, garlic powder, honey, balsamic vinegar, salt, and pepper.

  • 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.

  • 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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