Ingredients
Scale
- 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.
Notes
- 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.
- 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