Active Time:10 minsTotal Time:30 minsServings:4Yield:2 cupsJump to Nutrition Facts
Active Time:10 minsTotal Time:30 minsServings:4Yield:2 cups
Active Time:10 mins
Active Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Yield:2 cups
Yield:
2 cups
Jump to Nutrition Facts
Jump to recipeBalsamic Oven-Roasted Carrotsare pretty enough for holiday gatherings and easy enough for a weeknight side. Antioxidant-rich carrots are roasted until pillowy soft and dressed with a tangy balsamic dressing at the end of the cooking time, intensifying the sweetness of the vinegar and maple syrup. Adding chopped nuts at the end gives a texture crunch that is a nice contrast to the carrots. Keep reading for our expert tips, including how to match your carrot size to the cooking time to ensure the best result every time.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Fresh carrots should always be stored in the refrigerator, unwashed and wrapped in a cotton towel or paper towel to help keep them dry until you’re ready to use them. This method will ensure they maintain their sweet flavor.We recommend washing and scrubbing the carrots, but peeling them before roasting is unnecessary. If the carrots are thin, you can leave them whole with some attached stems.We add maple syrup and balsamic drizzle to our roasted carrots to give them a sweet and tangy finish. We add this combo at the end of cooking so the carrots get coated in flavor without burning.This recipe is easy to double or triple for a crowd and transports well for potlucks and holiday gatherings.Nutrition NotesCarrotsare the star of this dish, regardless of using one color or multicolored carrots. Carrots are rich in an antioxidant called beta-carotene. Eating foods, like carrots, that are high in beta-carotene can help lower inflammation for conditions like obesity, osteoarthritis and inflammatory digestive conditions. Carrots also have potassium—important for maintaining good heart health.How to Make Oven-Roasted CarrotsPrep the CarrotsGetting carrots ready for oven roasting is fast and easy. Unless your carrots are garden fresh, they will need to be peeled before roasting. Trim the tops and the bottoms of the carrots to remove any remaining greens and withered tips. If your carrots are small, you can leave them whole. Otherwise, you can cut them into 1- to 2-inch pieces. Cutting them into pieces on a slight diagonal or “on the bias” as opposed to straight across gives them a nice, finished presentation. The most important tip to remember here is to keep the pieces the same size so they cook at the same rate.How Long to Cook Carrots in the OvenCarrots cut into 2-inch pieces will cook for 16 to 18 minutes in a 400°F oven. Carrots cut into smaller pieces or thin, whole carrots may take a few minutes less. You can stir the carrots once during cooking time to get even browning. Carrots contain sugar which can burn easily at hot temperatures. Stirring the carrots and also keeping the oven around 400°F will help prevent burning.
Jump to recipe
Balsamic Oven-Roasted Carrotsare pretty enough for holiday gatherings and easy enough for a weeknight side. Antioxidant-rich carrots are roasted until pillowy soft and dressed with a tangy balsamic dressing at the end of the cooking time, intensifying the sweetness of the vinegar and maple syrup. Adding chopped nuts at the end gives a texture crunch that is a nice contrast to the carrots. Keep reading for our expert tips, including how to match your carrot size to the cooking time to ensure the best result every time.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Fresh carrots should always be stored in the refrigerator, unwashed and wrapped in a cotton towel or paper towel to help keep them dry until you’re ready to use them. This method will ensure they maintain their sweet flavor.We recommend washing and scrubbing the carrots, but peeling them before roasting is unnecessary. If the carrots are thin, you can leave them whole with some attached stems.We add maple syrup and balsamic drizzle to our roasted carrots to give them a sweet and tangy finish. We add this combo at the end of cooking so the carrots get coated in flavor without burning.This recipe is easy to double or triple for a crowd and transports well for potlucks and holiday gatherings.Nutrition NotesCarrotsare the star of this dish, regardless of using one color or multicolored carrots. Carrots are rich in an antioxidant called beta-carotene. Eating foods, like carrots, that are high in beta-carotene can help lower inflammation for conditions like obesity, osteoarthritis and inflammatory digestive conditions. Carrots also have potassium—important for maintaining good heart health.How to Make Oven-Roasted CarrotsPrep the CarrotsGetting carrots ready for oven roasting is fast and easy. Unless your carrots are garden fresh, they will need to be peeled before roasting. Trim the tops and the bottoms of the carrots to remove any remaining greens and withered tips. If your carrots are small, you can leave them whole. Otherwise, you can cut them into 1- to 2-inch pieces. Cutting them into pieces on a slight diagonal or “on the bias” as opposed to straight across gives them a nice, finished presentation. The most important tip to remember here is to keep the pieces the same size so they cook at the same rate.How Long to Cook Carrots in the OvenCarrots cut into 2-inch pieces will cook for 16 to 18 minutes in a 400°F oven. Carrots cut into smaller pieces or thin, whole carrots may take a few minutes less. You can stir the carrots once during cooking time to get even browning. Carrots contain sugar which can burn easily at hot temperatures. Stirring the carrots and also keeping the oven around 400°F will help prevent burning.
Balsamic Oven-Roasted Carrotsare pretty enough for holiday gatherings and easy enough for a weeknight side. Antioxidant-rich carrots are roasted until pillowy soft and dressed with a tangy balsamic dressing at the end of the cooking time, intensifying the sweetness of the vinegar and maple syrup. Adding chopped nuts at the end gives a texture crunch that is a nice contrast to the carrots. Keep reading for our expert tips, including how to match your carrot size to the cooking time to ensure the best result every time.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
How to Make Oven-Roasted Carrots
Prep the Carrots
Getting carrots ready for oven roasting is fast and easy. Unless your carrots are garden fresh, they will need to be peeled before roasting. Trim the tops and the bottoms of the carrots to remove any remaining greens and withered tips. If your carrots are small, you can leave them whole. Otherwise, you can cut them into 1- to 2-inch pieces. Cutting them into pieces on a slight diagonal or “on the bias” as opposed to straight across gives them a nice, finished presentation. The most important tip to remember here is to keep the pieces the same size so they cook at the same rate.
How Long to Cook Carrots in the Oven
Carrots cut into 2-inch pieces will cook for 16 to 18 minutes in a 400°F oven. Carrots cut into smaller pieces or thin, whole carrots may take a few minutes less. You can stir the carrots once during cooking time to get even browning. Carrots contain sugar which can burn easily at hot temperatures. Stirring the carrots and also keeping the oven around 400°F will help prevent burning.
Cook Mode(Keep screen awake)Ingredients2tablespoonsbalsamic vinegar1tablespoonpure maple syrup2tablespoonsolive oil, divided1poundcarrots, preferably multicolored, cut into 2-inch pieces¼teaspoonsalt2tablespoonschopped toasted hazelnuts (Optional)
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsbalsamic vinegar
1tablespoonpure maple syrup
2tablespoonsolive oil, divided
1poundcarrots, preferably multicolored, cut into 2-inch pieces
¼teaspoonsalt
2tablespoonschopped toasted hazelnuts (Optional)
Directions
Preheat oven to 400°F. Whisk 2 tablespoons vinegar, 1 tablespoon maple syrup and 1 tablespoon of the oil in a small bowl; set aside.
Combine carrots, salt and the remaining 1 tablespoon oil in a large bowl; toss to coat. Spread in a single layer on a large, rimmed baking sheet.
Roast 1 pound of carrots until starting to brown and almost tender but not completely cooked through, 16 to 18 minutes. Drizzle the balsamic mixture over the carrots, and, using a spatula, toss to coat completely. Continue roasting until the carrots are tender and glazed, about 5 minutes more. Sprinkle with 2 tablespoons toasted hazelnuts, if desired. Serve immediately.
Pictured Recipe:Balsamic Roasted Carrots.
To make aheadChop the carrots up to 1 or 2 weeks in advance and store them in an airtight container in the coldest part of your refrigerator.
To make ahead
Chop the carrots up to 1 or 2 weeks in advance and store them in an airtight container in the coldest part of your refrigerator.
Equipment
Large, rimmed baking sheet
Frequently Asked Questions
Definitely, check your local supermarket, specialty shops or online for a wide variety of flavors, including pomegranate, fig, blackberry ginger, black cherry, bourbon and more.
Oven-roasted carrots taste great on their own with just a pinch of salt and pepper, but their simple, sweet flavor tastes great with other flavors too. Once out of the oven, you can toss roasted carrots with chopped fresh herbs, chopped toasted nuts and seeds or toss or drizzle them with a sauce like pesto or tahini.
It’s best to serve these carrots on the day you roast them. However, leftovers can be stored in the refrigerator for 3 to 5 days. They can also be frozen in zip-top bags for up to 3 months.
While this recipe makes an excellent holiday side dish, we recommend serving the carrots with ourLemony-Garlic Pan-Seared Salmon,Instant Pot Chicken Breast,Rosemary & Garlic-Basted Sirloin Steak,Healthy Oven-Fried Pork ChopsorBasic Meatloaf.
EatingWell.com, May 2019
Rate ItPrint
Nutrition Facts(per serving)130Calories7gFat16gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Hilary Meyer
andLinda Frahm
Linda Frahm
