Glazed Carrots

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.

Jump to:

• Ingredients
• How to make glazed carrots
• Expert tips
• Variations
• Storage
• More side dish recipes to try
• Glazed Carrots recipe
• Related recipes

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

1. Clean carrots and lay in single layer on a shallow baking sheet.
2. Mix remaining ingredients together in a small mixing bowl.
3. Pour balsamic glaze mixture over carrots. Place in 350° oven and roast for 30-45 minutes (or until carrots are tender).
4. 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

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