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carrots with balsamic glaze on dark board

Glazed Carrots recipe

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5 from 3 reviews

Make dinner feel gourmet with these Balsamic Glazed Carrots. Roasted with fresh herbs, they’re tender, sweet, and ready in no time.

  • Total Time: 55 mins
  • Yield: 4 servings 1x

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

  1. Clean carrots and lay in single layer on shallow baking sheet.
  2. Mix remaining ingredients together in a small mixing bowl.
  3. Pour mixture over carrots and place in 350° oven for 30-45 minutes or until carrots are tender.
  4. Remove from oven and serve.
  5. 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.
  • 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