Balsamic Roasted Carrots

Balsamic Roasted Carrots

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From:, May 2019

Roasting carrots brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Serve them straight-up for an easy weeknight side dish or garnish with chopped hazelnuts for holiday meals and dinner parties.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon pure maple syrup
  • 2 tablespoons olive oil, divided
  • 1 pound carrots, preferably multicolored, cut into 2-inch pieces
  • ¼ teaspoon salt
  • 2 tablespoons chopped toasted hazelnuts (optional)


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Whisk vinegar, maple syrup and 1 tablespoon oil in a small bowl; set aside.
  2. Combine carrots, salt and the remaining 1 tablespoon oil in a large bowl; toss to coat. Spread in a single layer on a rimmed baking sheet.
  3. Roast the carrots until starting to brown and almost tender but not completely cooked through, 16 to 18 minutes. Drizzle the balsamic mixture over the carrots, and, using a spatula, toss to coat completely. Continue roasting until the carrots are tender and glazed, about 5 minutes more. Sprinkle with toasted hazelnuts, if desired. Serve immediately.

Nutrition information

  • Serving size: about ½ cup
  • Per serving: 130 calories; 7 g fat(1 g sat); 3 g fiber; 16 g carbohydrates; 1 g protein; 22 mcg folate; 0 cholesterol; 10 g sugars; 3 g added sugars; 18,944 IU vitamin A; 7 mg vitamin C; 45 mg calcium; 0 mg iron; 226 mg sodium; 382 mg potassium
  • Nutrition Bonus: Vitamin A (379% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1½ fat

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