Published: Jul 7, 2015 · Modified: Nov 25, 2019 · by Keith · 7 Comments

Roasted Carrots with Balsamic Herb Glaze

Roasted Carrots with Balsamic Herb Glaze are a simple side that make any meal look gourmet.
I normally think of roasted carrots as a winter indulgence. Their sweet and savory taste reminds me of nourishing Sunday dinner on a cold day. So you can imagine my surprise as I was drawn to the beautiful tri-colored carrots at the farmer’s market in the middle of summer. It was Fourth of July weekend. Jackie and I woke up very early and were down at the Union Square Green Market before all the booths were even set up. We walked by this stand that had a fresh array of green leafy vegetables, and staring us right in the face were these beautiful carrots. We had to have them.We We quickly swiped up the carrots and placed them in our shopping bag before we knew what to do with them. In keeping with our Superman Cooks philosophy of sharing great tasting recipes that are easy to make (but look like a million bucks), I decided to roast the colorful carrots to bring out the natural sweetness in them. I added a simple balsamic glaze made with rosemary and brown sugar. The result was savory, sweet and delicious.
I am now officially a convert to tender roasted carrots in the summertime. There is no need to peel them, as the outside is already soft, and when these babies are roasted they melt in your mouth like candy. We were even surprised to discover that they taste great cold. I recommend using the tops of the carrots as a bed to plate the sweet vegetable; the dish becomes an easy centerpiece that makes the table scream gourmet. Cheers to summer carrots!

Roasted Carrots with Balsamic Herb Glaze

★★★★★ 5 from 1 reviews

Author: Superman Cooks
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Yield: 4 servings 1x
Category: Side dish
Cuisine: American

Description

Simple Roasted Carrots with Balsamic Herb Glaze make any meal gourmet! These are a perfect vegetarian side dish for a holiday meal or a weeknight dinner.

Scale

Ingredients

1 lb baby carrots (any carrots work, but we recommend market fresh)
1 TBSP of Rosemary (dried)
1 tsp kosher salt
2 TBSP balsamic vinegar
2 TBSP brown sugar
2 TBSP olive oil

Instructions

Clean carrots and lay in single layer on shallow baking sheet.
Mix remaining ingredients together in a small mixing bowl.
Pour mixture over carrots and place in 350 degree oven for 30-45 minutes or until carrots are tender.
Remove from oven and serve.
We placed ours on a bed of carrot tops and garnished with chopped chives,

Keywords: carrot, vegetable, side dish, vegetarian, holiday, side, dinner

« Red White & Blue Popsicles

Sweet Buttermilk Biscuits with Cherry Compote »

Comments

Meg @ Noming thru Life says

July 10, 2015 at 12:53 am

These look delicious! I’m a huge roasted carrot fan, but then to add a balsamic herb glaze… RIGHT ON! I see roasted carrots in my near future 😉

Reply
- Jackie says
  
  July 13, 2015 at 10:20 pm
  
  thanks so much Meg!! hooray!
  
  Reply
Vicki says

August 09, 2015 at 3:42 pm

These are wonderful. Thanks so much for the recipe

★★★★★

Reply
- Jackie says
  
  August 11, 2015 at 9:25 pm
  
  thanks so much Vicki! We hope you enjoy them!!
  
  Reply

Trackbacks

Sautéed Summer Peas with Pickled Radish - superman cooks says:

July 10, 2016 at 10:35 am

[…] out some of our other favorite summer sides: Summer Succotash with White Corn & Edamame, Roasted Carrots with Balsamic Herb Glaze, Colorful Veggie […]

Reply
40+ Seasonal Recipes to Make This Fall - TheEverygirl says:

April 13, 2017 at 6:08 am

[…] Roasted Carrots with Balsamic Herb Glaze […]

Reply
Apple Cider Roasted Brussels Sprouts - superman cooks says:

November 4, 2017 at 4:29 pm

[…] Apple Cider Roasted Brussels Sprouts are subtly sweet side dish to dress up a weeknight meal. Jackie and I both love Brussels sprouts, and the kids have fallen in love with this vegetable too. We are always excited when fall rolls around and we start seeing stalks of Brussels sprouts popping up at the farmers’ market. We realized recently that it had been a while since we had done a Brussels sprouts recipe, and we decided it was time. This provoked a conversation about this tasty little vegetable and how neither of us liked it when we were kids. It is still surprising to us that Brussels sprouts have become a mainstream, “sexy” vegetable that we find everywhere we go. Yes, Brussels sprouts are everywhere: in every market and on many a menu from the big city to rural Pennsylvania. You won’t hear us complaining. For this recipe, we decided to pair our favorite vegetable with another fall favorite: apple cider. I have to be honest, I wasn’t sure how this would go. Yet as they were roasting, you could smell the sweet aroma of apple cider, which gave me a good feeling. The cider not only added a sweetness to these little beauties, but the sugar helped them to roast perfectly and brown to perfection. These Apple Cider Roasted Brussels Sprouts were a pleasant surprise, one that is sure to show up again at our holiday table. Our family happily gobbled them down, and even commented on how flavorful they were. The toasted almonds added some nice texture, and the cider flavored the sprouts with just the right amount of sweetness. This is one of those recipes that I am most proud of. It is simple, yet full of complex flavor, and it will surely become a weeknight dinner favorite. Looking for more holiday sides? Check out our favorites: Chipotle Cheddar Cornbread Muffins, Polenta Stuffing, Roasted Carrots with Balsamic Herb Glaze […]

Reply

Roasted Carrots with Balsamic Herb Glaze