How long should I roast carrots?

Carrots roast in about 30 to 45 minutes in the oven at 350°F, depending on size. They're done when fork-tender with slightly caramelized edges.

Can I use baby carrots for this recipe?

Yes! Just keep in mind that baby carrots roast faster. Check them after 25 minutes so they don't overcook.

Do I need to peel the carrots first?

Not necessarily. If your carrots are fresh, a good scrub is all they need. Peeling just gives a smoother look.

Are balsamic carrots vegan or gluten-free?

Yes, this glazed carrot recipe is naturally vegan and gluten-free.

Can I make them ahead of time?

Absolutely. Roast the carrots a day in advance and reheat gently before serving. They'll still be tender and flavorful.

Balsamic Glazed Carrots

Name: Glazed Carrots recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 lb baby carrots (or any medium carrots; we love tri-colored, market fresh ones); 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons brown sugar; 1 tablespoon dried rosemary (or 1 teaspoon fresh, finely chopped); 1 teaspoon kosher salt

Ingredients

Scale

1 lb baby carrots (or any medium carrots; we love tri-colored, market fresh ones)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 tablespoon dried rosemary (or 1 teaspoon fresh, finely chopped)
1 teaspoon kosher salt

Optional garnish: chopped chives or carrot tops for serving

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Instructions

Preheat oven to 350°F. Line a shallow baking sheet with parchment paper for easy clean up.
Clean an pat dry the carrots. If using larger ones, slice them in half lengthwise for even roasting.
In a small mixing bowl, combine olive oil, balsamic vinegar, brown sugar, rosemary, and salt. Stril until the sugar dissolves.
Arrange carrots in a single layer on the baking sheet. Pour the glaze over the top and gently toss to coat.
Roast for 30 to 45 minutes, stirring once halfway through, until the carrots are fork-tender and lightly caramelized.
Transfer to a serving platter, over a bed of carrot tops. Spoon any remaining glaze from the pan over the top and garnish with chopped chives.

Notes

Use fresh, firm carrots for the best texture and natural sweetness.
If carrots are large, slice them lengthwise so they roast evenly and caramelize beautifully.
Dried or fresh herbs both work: rosemary, thyme or chives add fresh flavor.
These carrots can be made a day ahead; reheat gently and drizzle with extra balsamic before serving.
Leftovers taste great cold or tossed into salads the next day.

Author: Superman Cooks
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