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Balsamic Roasted Carrots

Balsamic Roasted Carrots

The tangy taste of the balsamic vinegar is a pleasant contrast to the natural sweetness of the carrots.

This recipe fills a toaster oven tray (which is half the size of an oven baking tray), so it’s great for baking alongside another dish in the oven. You can double up the recipe to cook a bigger batch of carrots to fit a standard oven baking tray.


  • 200g baby carrots (or regular carrot cut to uniform chunks)
  • 1/2 tbsp extra-virgin olive oil
  • 1/2 tbsp balsamic vinegar
  • 1/8 tsp garlic salt (or tiny pinch of regular salt) to taste
  • small pinch of all-purpose seasoning optional
  • freshly cracked black pepper & chopped parsley to garnish


  1. Coat carrots evenly with olive oil and balsamic vinegar.
  2. Arrange carrots one layer in a baking tray lined with parchment paper or sprayed with oil. Pour leftover sauce, if any, over the carrots. Sprinkle garlic salt and all-purpose seasoning (if using) evenly over the carrots.
  3. Roast and serve. Bake the tray at preheated oven of 200°C (392°F) for 30 minutes, or until the carrots are wrinkled and start browning at spots. Serve as a salad topping, eat as a snack or serve as a side-dish.
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2 comments on “Balsamic Roasted Carrots”

  1. Those baby carrots are so adorable! I love to use balsamic to root veggies too. The tanginess of balsamic vinegar goes really well with the sweetness of root veggies. This is a simple and good one.

  2. Easy and quick side dish to prepare and make. Maybe I can try in the cool fall and winter months.

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