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Balsamic Glazed Roasted Carrots Sweet, Savory, and Ready in 30 Minutes!

Balsamic Glazed Roasted Carrots

Balsamic Glazed Roasted Carrots are the perfect side dish that combines sweet and savory flavors with a stunning presentation. This easy recipe takes just 30 minutes to prepare, making it an ideal choice for busy weeknights or special occasions. The vibrant color and delicious balsamic glaze will impress your guests and elevate any meal. Packed with nutrients and made from simple ingredients, these roasted carrots are not only delicious but also a healthy addition to your dining table.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 pound carrots, peeled and chopped into 1-inch pieces
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme (optional)
  • Fresh parsley for garnish

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss chopped carrots with olive oil until evenly coated.
  3. In a small bowl, whisk together balsamic vinegar, honey, salt, pepper, and thyme if desired.
  4. Pour the balsamic glaze over the carrots and toss until well combined.
  5. Spread the carrots in a single layer on the baking sheet without overcrowding.
  6. Roast for 20-25 minutes until tender and slightly caramelized, flipping halfway through.
  7. Let cool slightly before serving, garnished with fresh parsley.
  • Author: Natalia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: Approximately 100g
  • Calories: 80
  • Sugar: 8g
  • Sodium: 300mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 4g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: You can substitute honey with maple syrup for a vegan option. Add spices like paprika or garlic powder to enhance flavor. Mix in other vegetables such as Brussels sprouts or sweet potatoes for variation.