Balsamic Roasted Carrots28 Reviews
- Prep: 5 min
- Cook: 35 min
- Ready In: 40 min
“Tangy and sweet with a great roasted flavor.” - by ekc364
Original recipe yields 2 servings
- Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil.
- 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.
- 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.
Amount Per Serving (2 total)
- 109 cal
- 6.9 g
- 11.7 g
Based on a 2,000 calorie diet
Reviews (28)Rate This Recipe
"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 in the..." See more oven at 425 degrees for 10 minutes, I added the balsamic and let cook 4 minutes more."
"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, sprinkled w..." See moreith kosher sea salt and roasted at 425 for 30 minutes. When serving, I just drizzled them with a little balsamic. Very nice! An easy way to mix up roasted veggies!"
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