Balsamic Roasted Carrots

This sheet-pan of balsamic roasted carrots makes a great side dish or salad topping. The tangy taste of the balsamic vinegar is a nice contrast to the natural sweetness of the carrots.

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Roasted Balsamic Carrots Recipe

Baby Carrots
I am using baby carrots for this recipe. I use the carrots as they were, without the need to peel or cut. If you are not using baby carrots, just cut a regular carrot to uniform chunks.

Roasted Balsamic Carrots Recipe
Before baking: The carrots are coated in balsamic vinegar & olive oil. Spread them out on a baking tray and sprinkle garlic salt. At this point the tray is ready to go into the oven. But I like to sprinkle some all-purpose seasoning on the carrots for extra flavour, which can be omitted or substituted with other dry herbs of choice.

P.S. This is a toaster oven tray, which is exactly half the size of a standard oven tray. This is great if you want to roast a main protein (such as chicken) with the carrots as a side-dish.

Roasted Balsamic Carrots Recipe
After baking for 30 minutes in the oven, the carrots look wrinkled and start to brown at some spots. As I placed the baking tray very near the top heating coil of the oven, the roasting time was reduced. So you may need up to 40 minutes of baking depending on the heat of your oven. Crack some black pepper and sprinkle parsley to serve.

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.

Ingredients:

  • 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

Directions:

  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.