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We all have those go-to side dishes we return to again and again ā you know, those ones that never disappoint. Today, I’m sharing one of mine: balsamic roasted carrots. Whether you want to impress your guests or simply add a special touch to a regular dinner, let me show you how to make this delicious and healthy side you’ll keep coming back.
Have you tried carrots and balsamic before? I love this combinationāthe natural sweetness of the honey and carrots balances beautifully with the tangy balsamic glaze. After I made these for the first time, I wondered why anyone would settle for plain roasted carrots when you can easily haveĀ theseĀ balsamic-roasted ones! It takes just minutes to whip up the glaze, transforming simple carrots into an elevated side dish the whole family will love.
Five reasons why balsamic carrots will become your go-to side dish
It’s a fact: we all need carrot side dish recipes in life. A simple, nutritious, and affordable side is something you will make again and again ā so why not make it delicious, too!?
This is why these balsamic roasted carrots will become your new go-to:Ā
- Few ingredients:Ā You only need a handful of familiar ingredients to make these balsamic carrots ā you probably have all the ingredients on hand already! Despite the simple ingredients, they’re items that are loaded with flavor.
- Balance: I love the taste of these, and how the natural sweetness of the carrots and honey perfectly balance out with the tangy glaze.
- Nutritious:Ā Carrots are packed with fiber and vitamins, so this side is perfect for rounding out heartier main dishes.
- Versatile:Ā These balsamic roasted carrots go with everything ā from roasted chicken, to salmon, to pork chops, to vegetarian meals too.
- Impressive yet simple:Ā They’re easy enough to make with an everyday meal, but elevated enough that they feel special, too.
Using balsamic glaze vs balsamic vinegar
I love making these carrots with balsamic glaze ā it’s a bit thicker and a touch sweeter than regular balsamic vinegar, and it gives the carrots a deliciously glossy coating that makes the recipe.
If you don’t have glaze on hand, you can still make these with balsamic vinegar! Simply make a quick glaze by boiling the balsamic vinegar to a small pot until it starts to thicken, then add a little honey to sweeten it up, balancing the acidity. Easy!
How to cut your carrots
If you’re using full-sized regular carrots, start by peeling them and trimming the ends off. I like to slice the carrots on a diagonal, which increases the surface area and lets your carrots get coated with more of that delicious glaze. I keep them around half an inch in thickness. If your carrot is particularly thick, cut it lengthwise first, then cut each half into diagonal pieces.
If you use baby carrots or thinner, farm-style whole carrots, you don’t have to cut them at all!
Should I peel the carrots?
At the end of the day, to peel or not to peel comes down to personal preference. Personally, I like to peel them as I prefer the texture and smoother finish. Leaving the skin on gives a little bit of an earthier flavor. The skin also has some extra nutrients and fiber, so that’s a good reason to leave it on. You can simply scrub the carrots if you’d prefer to leave it on.
Are balsamic glazed carrots healthy?
Yes, they’re a great vegetable side dish option! Not only are these balsamic roasted carrots super tasty, they also are good for you. Carrots have lots of fiber and vitamins ā especially vitamin A. They are low in calories and have a bit of healthy fat thanks to the olive oil.
Serving suggestion: Top it off
Most of the time, I serve these up just as they are ā simple, and delicious! However, if it’s Thanksgiving, Easter, or Christmas (or if I just want to dress them up) a few toppings can change things up. Try crumbling some creamy goat cheese and a garnish of finely sliced chives. For festive gatherings, I add goat cheese, cranberries, walnuts, and a pinch of cinnamon in the glaze, too.
What to serve with balsamic roasted carrots
Balsamic roasted carrots are so versatile ā but I particularly love them with comforting meals, like roasted meats or grains. I love how they work with everyday dinners, but also with festive gatherings ā I’ve served them up at Thanksgiving and Christmas dinners before alongside baked ham with pineapple!
My top pick has to be alongside some tender and delicious roast parmesan crusted chicken! I’ve also enjoyed them beside salmon and pork chops. They’re also amazing alongside my wheat berry salad, or this autumn quinoa salad.
Balsamic roasted carrots FAQs
If you don’t find the answer you’re looking for here, you can ask it in the comments below, and I’ll get back to you as soon as possible!
Can I make vegan balsamic carrots?
Yes, you canāsimply substitute the honey for maple syrup and the butter for a vegan alternative, like vegan butter or olive oil.
How do I store leftover balsamic roasted carrots?
Simply pop them in an airtight container and store them in the refrigerator. They’ll last for up to 3 days. I reheat them by putting them back in the oven or in a skillet.
Can I use baby carrots?
You can! Baby carrots work well, so you can certainly use them. As they’re smaller than regular carrots, you don’t have to slice them.
More carrot recipes to try
Balsamic Roasted Carrots Recipe
InstructionsĀ
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Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Place the carrots on the baking sheet and toss them with the olive oil, Italian seasoning, salt, and pepper.
2 lb carrots, 1 tablespoon olive oil, Ā½ teaspoon EACH: Italian seasoning, salt, and pepper
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Bake the carrots for 20 minutes, until they are crisp tender.
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While the carrots are baking, melt the butter in a small bowl in the microwave. Mix in the balsamic glaze and honey.
1 tablespoon butter, 2 tablespoons balsamic glaze, 1 tablespoon honey
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Pour the glaze over the carrots and mix well. Return the carrots to the oven for 10 minutes more, until they are tender and the glaze has thickened. Stir them to mix them in the glaze on the pan before serving.
Notes
Nutrition
Serving: 1 = Ā¼ of the recipe, Calories: 178kcal (9%), Carbohydrates: 30g (10%), Protein: 2g (4%), Fat: 7g (11%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 8mg (3%), Sodium: 470mg (20%), Potassium: 729mg (21%), Fiber: 6g (25%), Sugar: 17g (19%), Vitamin A: 37976IU (760%), Vitamin C: 13mg (16%), Calcium: 76mg (8%), Iron: 1mg (6%)