Balsamic Oven Roasted Carrots Recipe
Balsamic Roasted Carrots is an easy side dish recipe of carrots roasted in the oven with white balsamic vinegar, honey, and garlic mixture. To finish, toss the roasted carrots in a sweet and tangy honey balsamic reduction for the perfect flavor pop.
Enjoy more of the best carrot recipes like Honey Butter Glazed Carrots and Honey Roasted Carrots.
Table of Contents
For every holiday dinner, I make sure to serve several fresh vegetable dishes. Be it Green Beans, Brussels Sprouts, carrots, mixed roasted vegetables, or salads. Whichever sides I choose, fresh veggies are always present to help balance all of the heartier dishes!
If I had to choose a favorite, green beans and carrots are my top vegetable side choices. Both are delicious when mixed with a lot of different flavors, whether you go with savory flavor additions or sweeter ones. They’re wonderful with sweet flavors like honey, maple, and orange glaze, just as much as savory flavors like garlic, butter, and herbs.
This easy roasted carrots recipe takes baby carrots and elevates them to a whole new level! They’re tender as can be while still being just crisp enough to give the best bite. White balsamic vinegar, honey, olive oil, garlic, thyme, and just a small sprinkle of salt create the most amazing flavor that can compliment a number of different entrees.
How to Make Balsamic Roasted Carrots
Whisk. Combine the vinegar, honey, oil, pressed garlic, thyme, and salt in a bowl. Whisk together to combine.
Toss the carrots. Add all of the carrots to the mixing bowl. Toss it all together to coat the carrots evenly (1).
Prepare for baking. Spread the carrots in a single layer on a prepared baking sheet (2).
Roast the carrots. Cook the carrots at 425°F for 20-30 minutes (3).
Make the glaze. Whisk white balsamic vinegar and honey together in a pot over medium heat. Bring to a simmer. Stir often until the mixture reduces and thickens. Then, take the pot off of the heat and pour the glaze into a bowl. Set aside until the carrots are done roasting.
PRO TIP: For this recipe, don’t reduce the vinegar mixture too much since it’s meant to coat carrots rather than be a drizzle.
Glaze the carrots. Once carrots are cooked, transfer them into a serving dish and pour the reduction over the top (4). Mix until carrots are coated in vinegar reduction. Add the glaze.
How Long Does It Take To Roast Carrots?
It’s better to roast root and dense vegetables like carrots at 425°F. This is a good temperature to get the outside nice and caramelized or crispy, and keep the inside nicely cooked through and fork-tender.
When it comes to time, it highly depends on the size and the cut of the vegetables. It also depends on how soft you like the carrots to be. Baby carrots and smaller whole carrots will take about 15-25 minutes. Larger, and thicker carrots can take up to 35 minutes, especially if you like them soft.
Can I use regular balsamic vinegar?
Yes, you can use regular balsamic vinegar, but I highly recommend using white balsamic.
I’ve made these carrots with both types of vinegar and white one goes much better with carrots. It also tastes much more pleasant.
White balsamic vinegar is milder, sweeter, and it has a fruitier finish. When combined with honey, it goes a lot better with sweetness of carrots.
Storing Recommendation
Store any leftovers you may have in an airtight container in the refrigerator. It will keep for about 3-4 days. The best part is that roasted carrots are easy to reheat in the microwave, but even better when reheated on your stove-top. On the stove-top, just reheat the carrots over medium heat until warmed through.
Can I Use Whole or Chopped Carrots?
Yes, absolutely! Either chopped or whole carrots will go well with this recipe. If you want to use whole carrots, it’s best to choose young, thin carrots and make sure to peel them first.
If you happen to have large, thick carrots, it’s best to chop them first. Chop them on a diagonal into about 1/2-1-inch thick pieces. Remember, it’s important to keep all the pieces as close to the same thickness as possible so it all cooks through evenly.
More Vegetable Side Dish Recipes
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Balsamic Roasted Carrots Recipe
Ingredients
Carrots:
- 32 oz baby carrots
- 1/3 cup white balsamic vinegar
- 1/3 cup honey
- 1/4 cup olive oil
- 6 cloves of garlic pressed
- 2 tsp dry thyme
- salt
Balsamic reduction:
- 1/3 cup white balsamic vinegar
- 1/4 cup honey
Instructions
- Preheat oven to 425° and line a large rimmed baking sheet with parchment paper.
- Combine vinegar, honey, oil, pressed garlic, thyme, and salt in a mixing bowl and whisk together.
- Add carrots to the mixing bowl and mix until all coated.
- Spread carrots on the prepared baking sheet, in one even layer.
- Bake for 20-30 minutes, tossing the carrots about half way through. (More or less depending on thickness and size of carrots and how soft you like them.)
Glaze:
- Whisk white balsamic vinegar and honey in a sauce pot and bring to simmer over medium heat.
- Simmer, stirring from time to time, until the mixture reduces and thickens. (About 7-10 minutes.) Take off heat and take reduction out of the hot sauce pot into a small bowl. Set aside until carrots are done.
*Note: for this recipe, don’t reduce the vinegar mixture too much since it’s meant to coat carrots rather than be a drizzle. - Once carrots are cooked, transfer them into a serving dish and pour the reduction over the top. Mix until carrots are coated in vinegar reduction.
Notes
- Using regular balsamic vinegar: while you can use regular balsamic vinegar, but I highly recommend using white balsamic. I’ve made these carrots with both types of vinegar and white one goes much better with carrots. It also tastes much more pleasant. White balsamic vinegar is milder, sweeter, and it has a fruitier finish. When combined with honey, it goes a lot better with sweetness of carrots. Regular balsamic vinegar has a much harsher flavor.
- Storing: Store any leftovers you may have in an airtight container in the refrigerator. It will keep for about 3-4 days. The best part is that roasted carrots are easy to reheat in the microwave, but even better when reheated on your stove-top. On the stove-top, just reheat the carrots over medium heat until warmed through.
Nutrition
Originally published on Will Cook For Smiles in December 2018.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Do you put the liquid you tossed the carrots in, into the pan, or just pullout the carrots & leave the liquid behind?
Can I sub regular balsamic vinegar instead of white balsamic?
Hi, Cassandra! Yes, you could use balsamic vinegar instead but white balsamic is a little smoother, sweeter, and fruitier so there will be a slight taste difference. Hope this helps!
Mucho bon appetite!! Mmmm…. ;P