Tangy and sweet with a great roasted flavor.

Recipe Summary

prep:
5 mins
cook:
35 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil.

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  • Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. I use the carrot bag. Pour the carrots into the prepared baking pan.

  • Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to over and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.

Nutrition Facts

109 calories; protein 0.8g 2% DV; carbohydrates 11.7g 4% DV; fat 6.9g 11% DV; cholesterolmg; sodium 382.1mg 15% DV. Full Nutrition

Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/10/2010
This was a great carrot recipe - I used whole carrots, chopped into pieces (into three lengthwise, and each into quarter lengths), and roasted them for much less time than indicated. They were in the oven at 425 degrees for 10 minutes, I added the balsamic and let cook 4 minutes more. Read More
(78)

Most helpful critical review

Rating: 3 stars
06/28/2011
I had some very small whole carrots (wide as a baby but about 5 inches long) We did them on the top grill rack in foil for about an hour at 350-375. It wasn't what we were expecting but it was okay. The balsamic seemed to diminish the carrot flavor without adding enough flavor itself. They were good but I think we would prefer adding the balsamic at the table or leaving it out altogether. Read More
(9)
103 Ratings
  • 5 star values: 61
  • 4 star values: 28
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
05/10/2010
This was a great carrot recipe - I used whole carrots, chopped into pieces (into three lengthwise, and each into quarter lengths), and roasted them for much less time than indicated. They were in the oven at 425 degrees for 10 minutes, I added the balsamic and let cook 4 minutes more. Read More
(78)
Rating: 4 stars
09/16/2010
I love the flavors here - I had never thought to do balsamic on my carrots! I didn't follow the proportions exactly. I used whole carrots and sliced them into thick rounds tossed in EVOO sprinkled with kosher sea salt and roasted at 425 for 30 minutes. When serving I just drizzled them with a little balsamic. Very nice! An easy way to mix up roasted veggies! Read More
(33)
Rating: 4 stars
12/06/2010
Great recipe but next time I might add some fresh thyme or something like that to make the flavor a little more complex. My husband loved these. Read More
(26)
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Rating: 5 stars
09/13/2011
Loved this recipe! So easy! I also threw in some broccoli florets just because I had them. My husband's exact quote was, "If vegetables tasted like this as a child my mother wouldn't have had to fight me to eat them!" Thanks for sharing! Read More
(11)
Rating: 3 stars
06/28/2011
I had some very small whole carrots (wide as a baby but about 5 inches long) We did them on the top grill rack in foil for about an hour at 350-375. It wasn't what we were expecting but it was okay. The balsamic seemed to diminish the carrot flavor without adding enough flavor itself. They were good but I think we would prefer adding the balsamic at the table or leaving it out altogether. Read More
(9)
Rating: 5 stars
10/11/2011
Sprinkled 1/4 tsp of Cumin along with the balsamic vinegar. Read More
(9)
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Rating: 5 stars
08/20/2014
This is my new favorite way to cook carrots. I made it as-written last night for my son and myself. We liked it so much that I quadrupled the recipe tonight. I found that I don't need to roast the carrots as long as it says. I use regular carrots peeled and cut to relatively the size of baby carrots. I don't use quite the amount of balsamic as called for. I just give the carrots a good sprinkling mix it up and roast 5 more minutes or so. Yum! Read More
(8)
Rating: 4 stars
12/26/2011
I made this recipe as advised. I kept the balsamic vinegar off of one half of the pan just to compare it to the carrots that were merely seasoned with the first three ingredients. They were better without the balsamic vinegar in my opinion. I also needed the entire 40 mins for the carrots and they still could have stood to come out softer but they were starting to look wilted. Read More
(8)
Rating: 2 stars
08/30/2011
Everything was great until the balsamic vinegar went on and it just drowned the flavor of the carrots. Read More
(6)