Balsamic Roasted Carrots
This roasted carrots recipe is cooked in the oven with balsamic vinegar, honey, and garlic mixture. Cooked carrots are tossed in a sweet and tangy honey balsamic reduction.
Servings: 6
Calories: 262kcal
Ingredients
Carrots:
- 32 oz baby carrots
- 1/3 cup white balsamic vinegar
- 1/3 cup honey
- 1/4 cup olive oil
- 6 cloves of garlic pressed
- 2 tsp dry thyme
- salt
Balsamic reduction:
- 1/3 cup white balsamic vinegar
- 1/4 cup honey
Instructions
- Preheat oven to 400° and line a large rimmed baking sheet with parchment paper.
- Combine vinegar, honey, oil, pressed garlic, thyme, and salt in a mixing bowl and whisk together.
- Add carrots to the mixing bowl and mix until all coated.
- Spread carrots on the prepared baking sheet, in one even layer.
- Bake for 35-40 minutes. (More or less depending on thickness and size of carrots.)
Glaze:
- Whisk white balsamic vinegar and honey in a sauce pot and bring to simmer over medium heat.
- Simmer, stirring from time to time, until the mixture reduces and thickens. (About 7-10 minutes.) Take off heat and take reduction out of the hot sauce pot into a small bowl. Set aside until carrots are done.
*Note: for this recipe, don't reduce the vinegar mixture too much since it's meant to coat carrots rather than be a drizzle. - Once carrots are cooked, transfer them into a serving dish and pour the reduction over the top. Mix until carrots are coated in vinegar reduction.
Notes
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
Nutrition
Calories: 262kcal | Carbohydrates: 45g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 126mg | Potassium: 419mg | Fiber: 4g | Sugar: 38g | Vitamin A: 20865IU | Vitamin C: 5.3mg | Calcium: 61mg | Iron: 1.8mg