Eat your veggies with ease - these Maple Balsamic Roasted Carrots are fork-tender and tossed in a quick homemade vinaigrette for that sweet and savory taste. Serve as a side dish, or designate as an appetizer for a multi-course meal.
Roasting carrots really elevates these vegetables. They get so tender with a nice char on the outside, and the natural sweetness of the carrot comes out to play! I love to serve these for Easter Dinner - pair them with a lean protein like my Roasted Chicken Quarters.
The Coined Breakdown
- Total Cost per serving: $0.49
- Total Cost (about 8 servings): $3.88
- Those Other Guys: $6.99 per serving
Ingredients
- Whole Carrots - I like the rainbow carrots for visual appeal, but regular ones work just as well.
- Balsamic Vinegar - Grab a quality brand for the best flavor on this dish.
- Olive Oil - Similar to the vinegar, a nice brand of olive oil really makes the final product so much better.
- Maple Syrup - Use pure Grade A maple syrup to add a little hint of sweetness.
- Dijon Mustard - Helps to emulsify the quick vinaigrette we make before tossing it with the carrots.
- Salt & Pepper - We're using really simple seasonings so that the carrots have a chance to shine.
Variations and Substitutions
Carrots: You can also use baby carrots in this recipe! Substitute for the same amount of large carrots.
Roasted Carrots over Whipped Feta: These roasted carrots can make a stunning appetizer! Simply serve them over a base of Creamy Whipped Feta.
How to Make Roasted Carrots with Balsamic
Step 1: Start by washing and drying your whole carrots. Trim away any leaves if you want.
Slice in half lengthwise any of the really large ones, so they roast evenly.
Step 2: Mix together the dressing ingredients, then toss the carrots in the dressing until fully covered.
Roast at 400°F until fork tender with a slight char. Serve hot with extra balsamic drizzle, red pepper flakes, or goat cheese.
Recipe Pro Tips
- Use quality ingredients. A good batch of olive oil and balsamic vinegar really makes the difference in flavor here.
- Make everything a similar size. Slice any large carrots in half lengthwise to keep the pan uniform. This helps them roast evenly and finish all at the same time.
- Don't overcrowd. Use multiple sheet pans if needed - if you overcrowd the pan, the carrots will steam instead of roast.
Recipe FAQs
Yep, you definitely can! Make sure to still cut any larger carrots to make the pan more uniform in size.
You can also use baby carrots if you prefer.
No, peeling isn't necessary - just be sure to give the carrots a good scrub with a vegetable brush before roasting.
If you peel them, they will just give the carrots a smoother look; so it's all in the presentation.
Leave out the maple syrup, and they are completely Whole30!
Yes, you can make this up to 1 day in advance.
Store the roasted carrots in an airtight container, then reheat in the oven at 350℉ for 10 minutes until heated through.
Other Veggie Side Dish Recipes You'll Crave!
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Maple Balsamic Roasted Carrots
Equipment
- Vegetable Brush
- Chef's Knife
- 2 Sheet Pans
- Parchment Paper
- Small Mixing Bowl
Ingredients
Roasted Carrots
- 2 pounds whole carrots
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 2 tablespoons balsamic vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Optional Garnish Ideas
- chopped parsley
- chopped pistachios
- goat cheese crumbled
- balsamic glaze
Instructions
- Preheat your oven to 400℉.
- Thoroughly wash your carrots, and pat dry. For larger carrots, slice in half lengthwise.Trim any greens you do not want.2 pounds whole carrots
- Line baking sheets with parchment paper. Arrange the carrots in a single layer on top.
- In a small mixing bowl, whisk together olive oil, maple syrup, balsamic vinegar, and dijon mustard.2 tablespoons olive oil, 2 tablespoons pure maple syrup, 2 tablespoons balsamic vinegar, 1 teaspoon dijon mustard
- Pour the sauce over the carrots. Sprinkle salt and pepper evenly on top.1 teaspoon sea salt, ½ teaspoon black pepper
- Massage the carrots with your hands until they are well coated.
- Roast in the oven for 35 - 40 minutes, flipping halfway.When the carrots are ready, you will be able to easily pierce a thick piece with a fork.
- Remove from the oven and transfer to a serving platter.Pour any remaining pan glaze on top.
- Finally, top with any garnishes you prefer: chopped parsley, chopped pistachios, crumbled goat cheese, or even a drizzle of balsamic glaze.Serve hot and enjoy!chopped parsley, chopped pistachios, goat cheese, balsamic glaze
Anonymous says
Really good and simple. I used regular orange carrots instead, but the balsamic sauce really set them off.
Shani H. says
Yes, I love the balsamic tang with the sweetness of the roasted carrots! Thank you for leaving a review.