This delicious recipe for Buttery Balsamic Garlic Roasted Carrots is simple yet flavorful making it the perfect side dish for any dinner.
This dish marries with my roasted Broccoli and Brussels Sprouts recipes to make a trio of perfect vegetable sides.
Sometimes vegetables need to be elevated to give them a little pizazz. Let’s face it, carrots aren’t usually the star of the show – especially with kids. This recipe changes all of that because these carrots are absolutely amazing.
Why This Recipe Works
- The addition of melted butter with the olive oil adds extra flavor and richness.
- Balsamic vinegar adds not only sweetness but an acidic kick.
- Fresh garlic brings all the flavors together making a spectacular side dish.
- Roasting the carrots makes them sweetly caramelized and crunchy on the outside, and soft inside.
These carrots are tossed with a garlicky-herb butter and roasted to a sweet, caramelized perfection. You can serve this side dish with roast chicken, turkey, or pork.
Which Carrots Are Best
For this recipe, I used tender young carrots (the ones with the greens still attached). If you use larger carrots, you’ll have to cut them lengthwise into smaller pieces.
This recipe works with baby carrots too. Just keep in mind that they may need a bit less time to cook! If your baby carrots are quite small, start checking them after 15-20 minutes.
How To Make Oven Roasted Carrots
- Prepare the carrots by cleaning and slicing larger sized carrots lengthwise.
- Flavor the carrots with butter, olive oil, balsamic vinegar, garlic, salt, and pepper.
- Roast until brown and tender.
Step By Step Instructions:
Start by washing your carrots.
Once washed, allow the carrots to dry completely.
In a bowl, add the balsamic vinegar to the oil. Add the melted butter.
Cut any thicker carrots lengthways.
Cut the carrots to be equal in size so they cook evenly and at the same pace.
Add the prepared carrots to a pan. Drizzle on the butter and vinegar mixture.
Add sliced garlic.
I use a great gadget to slice my garlic (pictured below). You just fill it with peeled garlic, twist and thinly sliced pieces of garlic come out! It’s my absolute favorite kitchen gadget!
You can get one on Amazon. (#paidlink).
Add chopped parsley and season well with salt and pepper. Toss to coat, roast and serve hot.
Recipe Tips
- Don’t scrimp on the oil. Fat is imperative to roasting carrots. If you don’t use enough, they will turn out dry.
- For extra browning, turn the carrots halfway through the roasting time.
- Preheat the oven. Starting with a hot oven is key to getting the carrots crispy on the outside and soft on the inside.
- For extra crispy results don’t crowd the pan. Place the carrots in the pan so they don’t touch giving them more surface area to brown.
Other Delicious Roasted Vegitables
400-425°F is the optimal temperature for roasting vegetables.
Pyrex dishes have a high wall that could capture steam. To roast vegetables, a sheet pan or roasting pan works best.
Yes. You can reheat roasted vegetables at 425°F for 10-15 minutes or until hot.
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Let’s Make Roasted Carrots
Ingredients
- 10 small carrots sliced long (*see notes)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons balsamic vinegar plus more for serving
- 2 tablespoons butter melted
- 3 Garlic cloves peeled and thinly sliced (or chopped)
- 1 tablespoon chopped parsley
- salt and pepper to taste
Instructions
- Preheat the oven to 400F/190C
- In a small bowl combine the olive oil, melted butter, and balsamic vinegar
- Start by washing your carrots and drying them completely. Slice the carrots lengthwise to be evenly sized.
- Add the carrots to a roasting pan large enough to spread them out without touching too much.
- Drizzle with the vinegar mixture, add the sliced garlic, salt and pepper, and chopped parsley. Toss to coat.
- Roast for 30 mins or until crisp. Serve hot.
Tips + Notes
Cook’s Tips
- Preheat the oven. Starting with a hot oven is key to getting the carrots crispy on the outside and soft on the inside.
- Don’t scrimp on the oil. Fat is the key to roasting carrots. If you don’t use enough, they will turn out dry.
- Cut the carrots to an equal size so they cook evenly.
- For extra browning, turn the carrots halfway through the roasting time.
- Don’t overcrowd the pan. Having a pan crammed with carrots touching each other will result in steaming instead of roasting and they will not crisp up.
Nutrition Information:
This post was originally published on Nov 22, 2016, but was republished in November of 2019 with new photos, an updated recipe, tips, nutritional information, and a video.
Sonya says
Delicious! The sweetness of the carrots went good with the pungent taste of the garlic.
Erren Hart says
I’m delighted to hear you liked it so much! 🙂