These roasted carrots are glazed with the rich and complex flavor of balsamic vinegar. With the perfect balance of sweet and sour, these balsamic roasted carrots are the perfect easy side.
Jump to RecipeIt’s that cozy time of year when turning on the oven doesn’t make us melt in our own home. :P And that means, roasted veggies all day everyday! These balsamic roasted carrots are so easy to make with only 4 ingredients. Simple to make, but with a lovely complex flavor, you’re going to love these as a side with your next meal!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
All you have to do is cut your carrots into about 2″ sticks. Then, whisk together the olive oil, balsamic vinegar, and ground black pepper in a small bowl.
Toss your carrots in your balsamic mixture until they’re well coated. Spread the carrots onto a baking sheet lined with a silicone baking mat, parchment paper, or foil.
Roast your carrots in the oven at 400 degrees Fahrenheit for about 15-20 minutes. Your carrots are done when they can easily be pierced with a fork.
Enjoy! If you try this recipe, please be sure to leave me your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Balsamic Roasted Carrots
Ingredients
- 1 lb large carrots peeled and chopped into ~2 inch sticks
- 3 tbsp olive oil
- 1 1/2 tbsp balsamic vinegar
- 1/4 tsp ground black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit, and line a baking sheet with silicone baking mat, parchment paper, or foil.
- In a small bowl, whisk together olive oil, balsamic vinegar, and ground black pepper.
- Pour mixture over carrots and toss to coat.
- Spread coated carrots onto prepared baking sheet and roast for 15-20 minutes, or until carrots can be easily pierced with a fork.
Notes
- Store any leftovers in an airtight glass container for up to 3-5 days.