Balsamic Roasted Carrots

Balsamic Roasted Carrots

38
ekc364 0

"Tangy and sweet with a great roasted flavor."

Ingredients

40 m servings 109 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 382 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil.
  2. Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. I use the carrot bag. Pour the carrots into the prepared baking pan.
  3. Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to over and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

38
  1. 58 Ratings

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This was a great carrot recipe - I used whole carrots, chopped into pieces (into three lengthwise, and each into quarter lengths), and roasted them for much less time than indicated. They were ...

I love the flavors here - I had never thought to do balsamic on my carrots! I didn't follow the proportions exactly. I used whole carrots and sliced them into thick rounds, tossed in EVOO, sprin...

Great recipe but next time I might add some fresh thyme or something like that to make the flavor a little more complex. My husband loved these.

Sprinkled 1/4 tsp of Cumin along with the balsamic vinegar.

This was an easy and yummy recipe. We had carrots as a side to our Rosemary and Garlic simmered porkchops.

Not bad. Agree that the balsamic really only adds a bit of a twang to the carrots. I made this with some really thick carrots that I halved lengthwise, and they were done in about 45 minutes. Th...

I had some very small whole carrots (wide as a baby but about 5 inches long) We did them on the top grill rack in foil for about an hour at 350-375. It wasn't what we were expecting but it was o...

I made this recipe as advised. I kept the balsamic vinegar off of one half of the pan, just to compare it to the carrots that were merely seasoned with the first three ingredients. They were bet...

These were a nice change of pace and so easy to do!