How long should I roast glazed carrots?

At 400°F, carrots typically take 25 to 35 minutes. Roasting time depends on the size of your carrots, so start checking at 25 minutes and pull them once they're fork-tender with caramelized edges.

Can I use baby carrots for this recipe?

Yes! Baby carrots roast a bit faster than larger ones, so start checking them around the 20 minute mark.

Do I need to peel the carrots first?

Not necessarily. A good scrub is usually enough if your carrots are fresh. Peeling just gives a smoother finish.

Why are my glazed carrots soggy instead of caramelized?

This almost always comes down to overcrowding the pan. When carrots are packed too close together, they release steam and cook in their own moisture instead of roasting. Spread them in a single layer with a little space between each piece for the best caramelization.

Can I make balsamic glazed carrots ahead of time?

Yes. Roast them up to a day ahead, then reheat gently with a fresh drizzle of balsamic to revive the glaze.

Balsamic Glazed Carrots

Name: Glazed Carrots recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb carrots (baby, medium or rainbow — any variety works. We love tri-colored for presentation.); 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons brown sugar; 1 tablespoon fresh rosemary, roughly chopped (or 1 teaspoon dried); 1 teaspoon kosher salt; Freshly cracked black pepper to taste

Ingredients

Scale

1 lb carrots (baby, medium or rainbow — any variety works. We love tri-colored for presentation.)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 tablespoon fresh rosemary, roughly chopped (or 1 teaspoon dried)
1 teaspoon kosher salt
Freshly cracked black pepper to taste

Optional garnish: chopped chives or carrot tops for serving

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Instructions

Preheat oven to 400°F. Line a shallow baking sheet with parchment paper for easy clean up.
Clean and pat the carrots dry. 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. Stir 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 25 to 35 minutes, stirring once halfway through. Cooking time will vary depending on the size and type of your carrots. Start checking at 25 minutes and pull them when they're fork-tender with caramelized edges.
Transfer to a serving platter over a bed of carrot tops or fresh parsley. Spoon any remaining glaze from the pan over the top and garnish with chopped chives.

Notes

If carrots are large, slice them lengthwise rather than leaving them whole. A flat side against the pan means better contact with the heat and more surface area for the glaze to caramelize.
Fresh rosemary or thyme can go straight into the pan with the carrots. Save the delicate herbs like chives or parsley for after roasting. Heat kills their brightness.
Leftovers are worth saving. The glaze intensifies as it sits, which makes cold leftover carrots genuinely great tossed in a salad the next day.

Author: Superman Cooks
Prep Time: 10 mins
Cook Time: 35 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