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. And don't forget the Creamy Mashed Potatoes! These kinds of comforting meals are my favorite to make and enjoy with my family.
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
- 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
- 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° F oven. Roast for 30-45 minutes (or until carrots are tender).
- Remove from oven and serve.
🔪 Top tip
Elevate Your Presentation by plating Glazed Carrots on a bed of carrot tops. Garnish with chopped chives. They're the perfect holiday side dish!
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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.
Featured review
❝ 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! ❞
⭐️⭐️⭐️⭐️⭐️
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.
FAQ
Glazed carrots are carrots cooked and coated with a sweet and savory glaze, to enhance their natural sweetness and flavor. We make our glaze with brown sugar and balsamic vinegar.
We like tricolored carrots fresh from the market because they make a great presentation. However, baby carrots or slender varieties like Chantenay or Nantes work well.
We recommend roasting carrots for 30 to 45 minutes in the oven at 350°F (until soft). This will achieve the candied, caramelized texture and flavor.
Yes! Make them up to 2 days ahead of time and store them in the refrigerator in an airtight container. Reheat them in a sauté pan with a little oil before you are ready to serve.
This Glazed Carrots recipe is naturally vegan and gluten-free because it is made with plant-based ingredients. Be sure to check the ingredients in any store-bought glazes for gluten-containing additives.
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- If you enjoyed it, please leave us a comment with ⭐️⭐️⭐️⭐️⭐️
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
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.
Barbara says
Theses are not only beautiful to look at, but delicious to taste! Highly recommend!
Jackie says
So happy you liked them Barbara!!
Nancy says
I’ve been cooking these for 45 minutes and they are rubbery and still not cooked. Any suggestions?
Jackie says
Hi Nancy,
thanks for reaching out. Don't be afraid to cook them a little longer, as it depends on the size of your carrots. Keep checking them until they are fork tender (you can use a fork or a toothpick).
Please keep us posted!!