Description

This Balsamic Roasted Carrots recipe offers a deliciously sweet and tangy way to enjoy fresh carrots, enhanced by the rich flavor of balsamic vinegar and a touch of honey or maple syrup. Roasted to perfection with garlic powder and olive oil, these carrots are caramelized in the oven, making a perfect side dish that pairs well with a variety of meals and can be served warm or at room temperature.

Ingredients

Scale

Carrots

1 pound fresh carrots, peeled and cut into uniform sticks

Marinade

2 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
1 teaspoon garlic powder
Salt and pepper to taste

Garnish (optional)

Fresh parsley or thyme for garnish

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting, which helps caramelize the carrots and bring out their natural sweetness.
Prepare Marinade: In a large mixing bowl, combine olive oil, balsamic vinegar, honey or maple syrup, garlic powder, salt, and pepper. Whisk thoroughly until all ingredients are well blended.
Coat Carrots: Add the peeled and uniformly cut carrot sticks to the bowl with the marinade. Toss well, ensuring every piece is evenly coated with the balsamic mixture.
Arrange on Baking Sheet: Spread the coated carrots in a single layer on a baking sheet lined with parchment paper to promote even roasting and prevent sticking.
Roast Carrots: Place the baking sheet in the preheated oven and roast for 20 to 25 minutes. Stir halfway through cooking to ensure even caramelization on all sides.
Cool Slightly: Once the carrots are tender and nicely caramelized, remove them from the oven and allow them to cool slightly before serving.
Garnish and Serve: Transfer the roasted carrots to a serving dish and garnish with freshly chopped parsley or thyme if desired. Serve warm as a side or at room temperature as part of a salad.

Notes

For a vegan version, use maple syrup instead of honey.
If you prefer a spicier flavor, add a pinch of red chili flakes to the marinade.
Make sure carrot sticks are cut uniformly for even roasting.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For extra crispness, spread carrots out so they aren’t crowded on the baking sheet.