Description
Tender roasted baby carrots glazed with balsamic vinegar and subtle sweetness—a simple, elegant side dish bursting with caramelized flavor.
Ingredients
- 1½ lb baby carrots, tops removed
- 2 Tbsp extra‑virgin olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey or brown sugar (optional for extra sweetness)
- ½ tsp kosher salt
- ¼ tsp black pepper
- Optional garnish: chopped parsley or fresh thyme
Instructions
- Preheat oven to 400 °F (200 °C). Line a rimmed baking sheet with parchment paper.
- In a bowl, toss carrots with olive oil, salt, and pepper.
- Spread in a single layer on the baking sheet and roast for 20 minutes until starting to soften.
- Meanwhile, whisk together balsamic vinegar and honey or brown sugar. After 20 minutes, remove carrots and toss with this glaze.
- Roast 10–20 minutes more until carrots are tender, caramelized, and nicely glazed.
- Transfer to a serving dish, garnish with parsley or thyme, and serve immediately.
Notes
- No need to peel thin baby carrots—just scrub and use as-is :contentReference[oaicite:0]{index=0}.
- Even spacing on the baking sheet ensures caramelization, not steaming :contentReference[oaicite:1]{index=1}.
- Add honey or maple syrup for extra sweetness and glaze depth :contentReference[oaicite:2]{index=2}.
- For firmer carrots, roast 30–40 minutes total; cut thicker carrots in half-lengthwise :contentReference[oaicite:3]{index=3}.
- Let extras chill and reheat well in a sauté pan or oven—great for make-ahead :contentReference[oaicite:4]{index=4}.