Balsamic Glazed Carrots

With only 6 ingredients, this Balsamic Glazed Carrots recipe makes any meal look gourmet. Tender, sweet, and roasted to perfection, 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 Short Ribs, Spatchcock Chicken, or French Lamb Chops without a side of and Tangy and Sweet Glazed Carrots (don't forget the Creamy Mashed Potatoes!). These kinds of comforting and nourishing meals with family are my favorite.

When carrots are roasted in this brown sugar and balsamic mixture, they caramelize and melt in your mouth like candy. That means sweet, savory, and tender carrots every time. We use colored carrots for this recipe for an easy, elegant presentation. Top them with fresh herbs or chopped chives.

HINT: they taste great cold!

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• Ingredients
• Instructions
• Top tip
• Expert tips
• Variations
• Storage
• More side dish recipes
• FAQ
• Related recipes
• Glazed Carrots recipe

Ingredients

• CARROTS: we recommend tricolored carrots (fresh carrots from the farmers' market), but all carrots work for this recipe
• DRIED ROSEMARY: we prefer dried rosemary to fresh rosemary for this recipe.
• SALT: we like kosher salt or sea salt
• BALSAMIC VINEGAR: use the best quality Italian balsamic vinegar (Aceto Balsamico) you can afford
• BROWN SUGAR: light brown sugar or dark brown sugar
• OLIVE OIL: use the best quality extra virgin olive oil you can afford

*see recipe card for quantities.

Instructions

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° F oven. Roast for 30-45 minutes (or until carrots are tender).
4. Remove from oven and serve.

Top tip

To serve: 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 need to peel them because the outside is already soft. Just wash them well before roasting.
• ANY CARROTS WILL DO: we like the way tricolored 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: this glazed carrot recipe tastes great cold! We like to make enough of these to have leftovers. You don't even need to heat them up.

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

Store in refrigerator in an airtight container for up to 1 week.
Reheat in a sauté pan with a little oil or in the microwave.

More side dish recipes

• Steamed Asparagus with Balsamic Reduction
• Apple Cider Roasted Brussels Sprouts
• Baby Broccoli with Mustard Sauce

FAQ

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