With only 6 ingredients, this Balsamic Glazed Carrots recipe makes any meal look gourmet. Tender and sweet, these carrots melt in your mouth! They make a great side dish to just about anything.
Glazed Carrots always remind me of Sunday Dinners. You can't have Braised Rosemary Short Ribs, Spatchcock Roasted Chicken, or French Lamb Chops without a side of Creamy Mashed Potatoes and Balsamic Glazed Carrots. These kinds of comforting and nourishing meals with family are my favorite.
And when carrots are roasted in this brown sugar and balsamic mixture, they melt in your mouth like candy. That means sweet, savory and tender carrots every time. We use tri-colored carrots for this recipe for an easy centerpiece that makes the table scream gourmet.
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Ingredients
- CARROTS: we recommend tri-colored carrots (market fresh), but all carrots will work for this recipe
- DRIED ROSEMARY: we prefer dried rosemary to fresh rosemary for this recipe.
- KOSHER SALT
- BALSAMIC VINEGAR: use the best quality you can afford
- BROWN SUGAR
- OLIVE OIL: use the best quality you can afford
see recipe card for quantities
How to make glazed carrots
- 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.
TOP TIP: Plate carrots on a bed of carrot tops and garnish 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!
Variations
SPICY: add a pinch of red pepper flakes, paprika (or both) to spice things up
CRUCHY: add toasted pine nuts, slivered almonds, or pomegranate seeds
Storage
Refrigerate in an airtight container for up to 1 week.
HINT: they taste great cold!
More side dish recipes to try
- Steamed Asparagus with Balsamic Reduction
- Perfect Mashed Potatoes
- Apple Cider Brussels Sprouts
- Baby Broccoli with Lemony Mustard Sauce
Glazed Carrots recipe
With only 6 ingredients, this Balsamic Glazed Carrots recipe makes any meal look gourmet. Tender and sweet, these carrots melt in your mouth.
- Total Time: 55 mins
- Yield: 4 servings 1x
Ingredients
- 1 lb baby carrots (any carrots work, but we recommend tri-colored, 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° oven for 30-45 minutes or until carrots are tender.
- Remove from oven and serve.
- We plated ours on a bed of carrot tops and garnished with chopped chives.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: side dish
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 134
- Sugar: 10.9 g
- Sodium: 663.2 mg
- Fat: 7.4 g
- Carbohydrates: 17.2 g
- Protein: 1.1 g
- Cholesterol: 0 mg
Keywords: carrot, vegetable, side dish, vegetarian, holiday, side, dinner, roasted, balsamic, glaze
Meg @ Noming thru Life says
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 😉
Jackie says
thanks so much Meg!! hooray!
Vicki says
These are wonderful. Thanks so much for the recipe
★★★★★
Jackie says
thanks so much Vicki! We hope you enjoy them!!
j freyer says
Roasted carrots with balsamic herb glaze - I was guesting at a friend's beach house for a couple of weeks during the pandemic when I stumbled on your post. I told myself that if the local chain grocery has these "rainbow" tri-color carrots, I'd be shocked! If I can find them, I'll make this. It was not even spring and way too soon for small town farmer's markets to even consider opening. It was unexpected but I did find them and I was so glad your recipe inspired me to get out of my typical vegetable rut. They were delicious and tasted even better the next day!
★★★★★
Jackie says
Thank you so much for your kind words! We are so happy you enjoyed this recipe! It is definitely one of our favorites too.