Go Back
–+ servings
aerial shot of balsamic roasted carrots served with Greek yogurt
Print Recipe
No ratings yet

Balsamic Roasted Carrots Recipe

This holiday season, move beyond the usual vegetable dishes with this easy, stovetop balsamic roasted carrots recipe.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 4 adults
Calories: 118kcal
Author: Hina Gujral

Equipment

  • Stir Fry Pan or Skillet

Ingredients

  • 500 gram fresh carrots
  • 1 tablespoon olive oil
  • ½ tablespoon minced garlic
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 2 sprigs thyme
  • ¼ teaspoon salt or to taste
  • crushed black pepper
  • 1 tablespoon chopped pistachio
  • handful of chopped parsley

Instructions

  • Wash and scrub the carrots well. Peeling is optional
  • Cut the carrots into uniform 3 inch diagonal pieces lenghthwise. For thicker carrots, cut them in half or quarters lengthwise so they are all roughly the same thickness. 
  • In a large bowl, whisk together the balsamic vinegar, honey (or brown sugar), minced garlic (if using), salt, and pepper.
  • Toss carrots in olive oil to coat evenly. Heat your cast iron grill pan or a stir frying pan. Spread the carrots evenly in a single layer. Do not overcrowd the pan; this is crucial for roasting instead of steaming.
  • Keep stirring and tossing the carrots for even roasting.Once carrots are almost done, pour the prepared glazes slowly over the roasting carrots. Toss gently but thoroughly to ensure every piece is coated in the sweet and tangy glaze. Roast for 5 – 6 minutes more.
  • Transfer the Balsamic Roasted Carrots to a serving platter. Garnish with fresh parsley, chopped nuts, and pomegranate for a pop of colour and freshness.
  • Serve balsamic roasted carrots with main dishes of choice.

Notes

How To Make Roasted Carrots in Oven
  • Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • Arrange carrots tossed in glaze in a single layer.
  • Place in the preheated oven and roast for 15 minutes.
  • Remove the pan from the oven. Carefully toss the carrots with a spatula to ensure even caramelization. Return to the oven and roast for another 10-20 minutes, or until the carrots are fork-tender and the glaze has thickened into a beautiful, sticky caramel.

Nutrition

Calories: 118kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 234mg | Potassium: 438mg | Fiber: 4g | Sugar: 12g | Vitamin A: 20914IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 1mg