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Balsamic Carrots 5

Balsamic Roasted Carrots

Course Vegetables
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
Calories 61kcal
Author FoodLove.com


  • Wilton Perfect Results Premium Non-Stick 21 x 15-Inch Mega Baking Pan
  • Kitchen Utensil Set Wood,9 Pack Wooden Cooking Utensils with Holder, Natural Teak Wooden Spoons for Cooking,Wooden Spatula,Turner,Strainer,Ladle,Egg Whisk,Slottled Spoons
  • Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
  • Simply Gourmet Measuring Cups and Measuring Spoons Set


  • 1 pound baby carrots
  • 2 tablespoons olive oil
  • ¾ teaspoon garlic salt
  • ½ teaspoon black pepper
  • ½ tablespoon balsamic vinegar
  • ½ tablespoon balsamic glaze
  • 1-2 tablespoons finely chopped parsley


  • Preheat oven to 425 degrees.
  • Line a baking sheet with aluminum foil.
  • Spread carrots in a single layer on the baking sheet. Drizzle with olive oil, and sprinkle with garlic salt and pepper.
  • Toss carrots with your hands until they are evenly coated with oil, salt and pepper.
  • Roast carrots for 20 minutes if you want crisp-tender carrots, or 30 minutes for softer carrots with a deeper roasted flavor. While carrots are baking, combine the balsamic vinegar and balsamic glaze in a small bowl.
  • Remove carrots from oven. Drizzle balsamic mixture over the carrots, and stir gently with a wooden spoon or silicone spatula until carrots are evenly coated.
  • Return carrots to oven and bake for 3 minutes.
  • Remove carrots from oven and stir a second time to distribute glaze evenly. Bake for 3 more minutes.
  • Remove carrots from oven, transfer to serving dish, and sprinkle with parsley.