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Balsamic Roasted Carrots

  • Author: Julie Andrews
  • Prep Time: 5-10 mins
  • Cook Time: 30-40 mins
  • Total Time: 35-50 mins
  • Yield: Serves 4 1x
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American


Easy roasted carrots with balsamic vinegar.



  • 1-pound carrots, peeled, ends trimmed
  • 1 ½ tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon kosher or sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon honey (optional)
  • ¼ cup fresh flat-leaf parsley, chopped (optional)


  1. Preheat the oven to 400 degrees.
  2. Place the carrots in a baking dish. Drizzle with olive oil and balsamic vinegar and sprinkle with salt and black pepper. Toss to coat. Roast 30-40 minutes or until just fork tender. Drizzle with honey and sprinkle with parsley (if using).


Cooking Tip: Save the ends and peels of the carrots in a sealed plastic bag in the freezer and use them to make homemade broth/stock.


  • Serving Size: 1/4 of recipe
  • Calories: 94
  • Sugar: 6g
  • Sodium: 218mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: carrots, veggies, vegetables, side dish, holidays