Roast Balsamic Carrots

    40 min

    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.

    63 people made this

    Serves: 2 

    • 1 tablespoon olive oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 225g baby carrots
    • 2 tablespoons balsamic vinegar

    Prep:5min  ›  Cook:35min  ›  Ready in:40min 

    1. Preheat oven to 220 C / Gas 7. Line a 23x33cm or similar sized baking tin with foil.
    2. Combine olive oil, salt, pepper and carrots in a bag; toss to coat. Pour the carrots into the prepared baking tin.
    3. Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the tin to coat evenly. Return to over and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.

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    Reviews & ratings
    Average global rating:

    Reviews in English (64)


    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)