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.
Ken Beeby says
The cook time says 15 min. The roast time says 30min.
How long should they stay in the oven?
Erren Hart says
30 minutes or until tender some ovens run hot so keep an eye on them!
Erren's Kitchen says
Thank you Cindy, yes it does make them a little bit more special doesn’t it?
Jessica | The Novice Chef says
These are simply delicious! I make this all the time! It’s a hit with everyone, even the littles!
Erren's Kitchen says
That is amazing to hear, thanks, Jessica!
Tisha says
The preparation of carrots looks divine and so flavorful!
Erren's Kitchen says
Thank you, Tisha, and I love your feedback!
Erin | Dinners,Dishes and Dessert says
These sound delicious! Dangerously good…
Erren's Kitchen says
Thank you Erin, Surely you can’t have too many Carrots?!
Sara Welch says
What a great recipe and perfect for fall! Looking forward to enjoying this over the next few weeks! Delish!
Erren's Kitchen says
I hope you enjoy them Sara!
annie says
This looks like the perfect side! I am always looking for new ways to get my family to eat veggies!
Erren's Kitchen says
There are so many ways to enjoy veggies now!
Catalina says
The best healthy side dish! A new favorite dish for my family!
Erren's Kitchen says
That is awesome to hear Catalina!
Demeter says
I love veggie dishes that I don’t have to nag my family to eat. These were devoured quickly. Thank you!!
Erren's Kitchen says
I’m glad I could help Demeter!
Hilary says
I have made this recipe a few times now and it has made it into my favorites book. Thank you for your tips- getting the oven pre heated, not scrimping on oil etc…. it has made a big difference in how my roast veggies turn out. These carrots cook up wonderfully with a crispier caramelized outside and soft inside. Thank you
Erren's Kitchen says
Thank you, Hilary your feedback made my day!