Garlic Roasted Carrots with Balsamic Glaze are a quick, easy and nutritious side dish that will complement your next holiday meal. This carrot recipe calls for simple ingredients but the balsamic glaze adds a tart, sweet hint to this otherwise savory dish.
Carrots have always been my go-to healthy snack. I usually enjoy them raw, with a side of ranch but tis the season for holiday roasting! Roasting carrots kicks them up a notch but there’s not much hassle involved when making this tasty, no-fuss side.
Sometimes sticking to the basics has delicious results. With only 5 minutes of prep time, these carrots are an easy way to add some flavor and nutrients to your next feast. Pop them in the oven, and you’ll have a crisp, caramelized exterior with a tender inside. You may end up making a second batch before the night is through. It’s that good and it’s that easy.
Seeing this post after the holiday season? Don’t fret! Garlic Roasted Carrots with Balsamic Glaze would be an excellent side at a barbecue. No matter what time of year you’re serving it, this dish is so versatile!
Your taste buds will be thankful. Trust me! Now let’s make some Garlic Roasted Carrots with Balsamic Glaze.
Preparation for Garlic Roasted Carrots with Balsamic Glaze
Gather all of your ingredients. You will need: baby carrots, olive oil, minced garlic cloves, dried thyme, chopped parsley leaves, salt, pepper and balsamic vinegar.
Make the Garlic Roasted Carrots with Balsamic Glaze
First, preheat your oven to 375 degrees F. Now lightly oil a baking sheet or coat it with nonstick spray.
Then place carrots in a single layer onto the prepared baking sheet. Give them space because we want the carrot exterior to be crisp and not soggy.
Now add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss the carrots to combine. After ensuring that the carrots are evenly coated, place them into the oven and bake for 35-40 minutes, or until tender.
Drizzle the balsamic vinegar over the carrots and serve immediately. Garnish with parsley, if desired.
What kind of carrots should I use?
You can use whatever fresh (not frozen) carrots are easily accessible to you. I used tricolored carrots which made for a yummy and beautiful bonus.
Should I peel the carrots in preparation?
While peeling carrots is a personal preference, I too prefer them this way because they taste less dirty. I try to cook carrots whole so I don’t lose any of the nutritional value. Always wash your carrots just before cooking them.
Should I boil the carrots before roasting them?
The great thing about this recipe is how easy it is! There’s no need to boil your carrots. In fact, dousing them in water decreases the nutrients. Just pop them in the oven after seasoning.
How do I store my leftover carrots?
Leftover carrots should be refrigerated within two hours. Place them in either a shallow airtight container or resealable plastic bag. They will last up to 5 days if properly stored.