Balsamic Roasted Carrots are tender and caramelized with deep, savory flavor and a touch of tang from the balsamic glaze. Serve alongside Mashed Potato Stuffing, green beans, and cranberry sauce for a colorful holiday spread.
Easy Side Dish Recipe
I like this recipe because it’s a simple side dish that works just as well for a weeknight dinner as it does for a holiday meal. The carrots roast until tender and caramelized, and the balsamic adds a balanced tang that complements their natural sweetness.
For best results, use a light-colored sheet pan. It reflects heat instead of absorbing it, which keeps the carrots and glaze from over-browning before they’re fully cooked. Dark pans tend to hold more heat, causing the bottoms to darken too fast. A light pan ensures even roasting and cleaner caramelization.
Ingredients for Balsamic Roasted Carrots
Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.
- Carrots – No need to peel them unless you want to; a good scrub is usually enough. The skin adds a bit of texture, and they roast up just as nicely either way.
- Butter and Olive Oil – The combination gives the carrots a light coating that helps them brown evenly and keeps the balsamic mixture from burning.
- Balsamic Vinegar – Adds a mellow tang and depth of flavor that complements the natural sweetness of the carrots.
- Kosher Salt and Black Pepper – Simple, balanced seasoning that ties everything together.
- Fresh Thyme Leaves – For a light herbal note that works beautifully with roasted vegetables.
How to Make Balsamic Roasted Carrots
STEP ONE: Prep. Set the oven to 425°F. Line a light-colored rimmed sheet pan with aluminum foil for easy cleanup.
STEP TWO: Make the Glaze. In a large bowl, whisk together the butter, olive oil, balsamic vinegar, salt, pepper, and thyme leaves until blended.
STEP THREE: Coat the Carrots. Add the carrots to the bowl and stir until evenly coated.
STEP FOUR: Arrange for Roasting. Spread the carrots in a single layer on the prepared pan, leaving a little space between them for even roasting.
STEP FIVE: Roast. Roast for 40 minutes, until the bottoms are deeply caramelized and the carrots are tender through the center.
STEP SIX: Serve. Transfer to a serving platter and garnish with additional fresh thyme, and serve warm.
Can I use Baby Carrots instead of Whole Carrots?
- Yes, but they’ll cook faster. Start checking for doneness at about 25 minutes.
Do I Need to Flip the Carrots Halfway Through?
- You can, but it’s not necessary. Leaving them cut-side down allows the bottoms to caramelize while the tops stay glossy.
Can I Double the Recipe?
- Yes. Use two baking sheets so the carrots aren’t crowded and still roast properly.
Make it Vegan 🌱
For a plant-based dish, use dairy-free butter.
Make It Ahead
- The carrots can be cut and stored in the refrigerator for a day ahead. Combine the glaze ingredients separately, then toss and roast when you’re ready to cook.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator. Reheat in a 400°F oven for about 10 minutes or until warm.
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Balsamic Roasted Carrots Recipe
Ingredients
- 2 pounds carrots cut into 1/2-inch-thick uniform rounds (halve larger ones lengthwise)
- 2 tablespoons butter melted
- 1 tablespoon olive oil
- 3 tablespoons dark balsamic vinegar
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon fresh thyme leaves plus a little extra for garnish
Instructions
- Set the oven to 425°F. Line a light-colored rimmed sheet pan with aluminum foil for easy cleanup.
- In a large bowl, whisk together the butter, olive oil, balsamic vinegar, salt, pepper, and thyme leaves until blended.
- Add the carrots to the bowl and stir until evenly coated.
- Spread the carrots in a single layer on the prepared pan, leaving a little space between them for even roasting.
- Roast for 40 minutes, until the bottoms are deeply caramelized and the carrots are tender through the center.
- Transfer to a serving platter and garnish with additional fresh thyme, and serve warm.
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