Roasted Balsamic Carrots: A Sweet and Savory Side Dish

Roasted Balsamic Carrots: A Sweet and Savory Side Dish

Carrots are a versatile vegetable, but when roasted with balsamic vinegar, garlic, and lemon, they become something extraordinary. These Roasted Balsamic Carrots are tender, slightly caramelized, and bursting with flavor—a perfect side dish for any occasion.

The combination of roasted garlic and the tangy sweetness of balsamic glaze brings out the natural flavors of the carrots, making this dish a showstopper at family dinners or holiday gatherings.

Why You’ll Love This Recipe

1. Simple Ingredients: Uses everyday pantry staples like balsamic vinegar, olive oil, and garlic.
2. Bursting with Flavor: The combination of sweet, tangy, and savory creates an irresistible dish.
3. Healthy and Nutritious: Packed with vitamins, this dish is both delicious and good for you.
4. Versatile: Works perfectly with roasted chicken, steak, or even as part of a vegetarian spread.

What Makes Roasted Carrots So Special?

Roasting carrots enhances their natural sweetness, while the balsamic vinegar adds depth with its tangy, syrupy finish. The roasted garlic infuses the dish with a warm, aromatic flavor, and the lemon provides a bright, citrusy balance. Together, these ingredients elevate simple carrots into a dish that feels both indulgent and wholesome.

Step-by-Step Guide to Making Roasted Balsamic Carrots

Ingredients You’ll Need

• 2 pounds baby carrots (or sliced carrots for larger varieties)
• 4-5 large garlic cloves, peeled and whole
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ½ cup extra virgin olive oil
• 2 whole lemons, cut into thick slices
• ⅓ cup balsamic vinegar

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). A hot oven is key to achieving that perfect caramelization.

Step 2: Season the Carrots

In a large mixing bowl, toss the baby carrots with the whole garlic cloves, kosher salt, black pepper, and olive oil. Ensure the carrots are evenly coated with the seasoning.

Step 3: Arrange the Carrots for Roasting

Spread the seasoned carrots and garlic cloves onto a sheet pan or roasting pan. Place the lemon slices over the carrots. The lemon slices will roast alongside the carrots, infusing them with a subtle citrus aroma.

Step 4: Roast the Carrots

Place the pan in the preheated oven and roast for 20 minutes. After 20 minutes, use a spatula to flip the carrots and turn the pan around to ensure even cooking. Roast for an additional 20 minutes, or until the carrots are tender and slightly caramelized.

Step 5: Add the Balsamic Glaze

Once the carrots are roasted, transfer the pan to the stovetop, setting it over two burners on medium-high heat. Pour in the balsamic vinegar and stir, scraping up any caramelized bits from the bottom of the pan. Allow the vinegar to reduce and thicken for about 5 minutes, creating a glossy glaze.

Step 6: Serve and Enjoy

Transfer the roasted carrots to a serving bowl. Drizzle any remaining balsamic glaze over the top, and garnish with fresh herbs like parsley or thyme if desired. Serve warm and watch them disappear!

Tips for Perfect Roasted Balsamic Carrots

1. Don’t Skip the Garlic: Roasted garlic adds depth and sweetness—each clove becomes soft and buttery.
2. Caramelization is Key: Ensure your carrots are spread out in a single layer to allow for proper browning.
3. Balsamic Quality Matters: Opt for high-quality balsamic vinegar for the best flavor.
4. Experiment with Veggies: This recipe works great with parsnips, sweet potatoes, or even Brussels sprouts.

Serving Suggestions

These Roasted Balsamic Carrots pair beautifully with a variety of dishes:

• Protein: Serve alongside roasted chicken, grilled steak, or baked salmon.
• Vegetarian Spread: Pair with a quinoa salad, roasted Brussels sprouts, or creamy mashed potatoes.
• Holiday Meals: This dish is a perfect addition to Thanksgiving or Christmas menus.