Published: Jul 7, 2015 · Modified: Nov 8, 2021 · by Keith · 10 Comments

Balsamic Glazed Carrots

For the holidays (or any day) Roasted Carrots with Balsamic Herb Glaze are a simple side that make any meal look gourmet.

roasted, glazed tri color carrots on bed of greens

I normally think of roasted carrots as a winter indulgence. Their sweet and savory taste reminds me of nourishing Sunday dinner (like Braised Rosemary Short Ribs) 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. 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 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, 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.

Ingredients:

CARROTS (1 lb): we recommend tri-colored carrots (market fresh), but all carrots will work for this recipe
DRIED ROSEMARY: 1 Tbsp
KOSHER SALT: 1 tsp
BALSAMIC VINEGAR: 2 Tbsp
BROWN SUGAR: 2 Tbsp
OLIVE OIL: 2 Tbsp

Step by Step Instructions:

Clean carrots and lay in single layer on a shallow baking sheet.
Mix remaining ingredients together in a small mixing bowl.
Pour balsamic glaze mixture over carrots. Place in 350° oven and roast for 30-45 minutes (or until carrots are tender).
Remove from oven and serve.
Plate on a bed of carrot tops and garnished with chopped chives.

Expert Tips:

NO NEED TO PEEL: If you buy fresh carrots from the market (as pictured), you don't even need to peel them because the outside it already soft. Just wash them well before roasting.
ANY CARROTS WILL DO!: we like the way tri-colored carrots look, but you can use any kind of carrots: baby carrots, purple carrots, yellow carrots, etc.
USE THE GREENS AS A PRETTY SERVING GARNISH: we plated our balsamic roasted carrots on a bed of the carrot tops. It's a simple but beautiful presentation.
EAT THEM COLD: we like to make enough of these to have leftovers. You don't even need to heat them up, as they taste great cold!

roasted tri color carrots with balsamic glaze on slate board

I am now officially a convert to tender balsamic roasted carrots in the summertime. There is no need to peel them, as the outside is already soft. And when carrots are roasted in this brown sugar and balsamic mixture, 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!

close up of balsamic glazed tri color carrots

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