Balsamic Roasted Carrots
Tender baby carrots roast until lightly caramelized, then get a tangy balsamic splash that deepens their sweetness and adds a glossy finish. This side dish balances bright acidity with warm, roasted notes, perfect alongside roasted chicken, grilled meats, or a hearty grain bowl any weeknight.
- Prep5 mins
- Cook35 mins
- Serves2
- DifficultyEasy
- 1
Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking dish with aluminum foil; set aside.
- 2
Combine carrots, olive oil, salt, and pepper in a resealable plastic bag and seal tightly; or use the carrot bag. Toss to coat evenly. Pour the carrots into the prepared baking dish.
- 3
Bake in the preheated oven until tender, about 30 minutes.
- 4
Sprinkle balsamic vinegar over the carrots; shake the dish to coat evenly.
- 5
Return to the oven and continue baking until the liquid is absorbed, 5 to 10 minutes. Serve hot.
- Calories 114.33 kcal Moderate
- Protein 1.5 g Low Source
- Carbs 13.59 g Moderate
- Total Fat 6.36 g Moderate
- Saturated Fat 0.91 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 102.06 mg Low Source
- Fiber 3.08 g Moderate
- Sugar 10.39 g High
- Added Sugar 0.0 g Low Source
- Calcium 32.02 mg Low Source
- Iron 0.62 mg Low Source
- Potassium 372.22 mg Low Source
- Vitamin A 0.76 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
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