About this recipe: Baby carrots are tossed in olive oil, balsamic vinegar and seasoning, before being roasted. The balsamic vinegar brings out the sweetness of the carrots, which creates this wonderful side dish.
Fabulous flavour and really made a "boring" vegetable course a lot more special. - 04 Jun 2014
This was a great carrot recipe - I used whole carrots, chopped into pieces (into three lengthwise, and each into quarter lengths), and roasted them for much less time than indicated. They were in the oven at 425 degrees for 10 minutes, I added the balsamic and let cook 4 minutes more. - 09 May 2010 (Review from Allrecipes US | Canada)
I love the flavors here - I had never thought to do balsamic on my carrots! I didn't follow the proportions exactly. I used whole carrots and sliced them into thick rounds, tossed in EVOO, sprinkled with kosher sea salt and roasted at 425 for 30 minutes. When serving, I just drizzled them with a little balsamic. Very nice! An easy way to mix up roasted veggies! - 16 Sep 2010 (Review from Allrecipes US | Canada)