Recipe Image

Balsamic Roasted Carrots

  • 10 m
  • 30 m
Marianne Williams
“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.”


    • 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)


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019