Roasted Baby Carrots

By Makinze GoreUpdated: Apr 18, 2023

4.1

7 Ratings

Sweet baby carrots are the perfect match for this tangy balsamic glaze. Fancy enough for a holiday meal, but easy enough for a weeknight, this recipe is endlessly riffable and guaranteed to deliver crisp-tender carrots every time. Be sure to give your veggies plenty of room on your baking sheet for maximum caramelization.

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Yields:: 4 serving(s)
Prep Time:: 5 mins
Total Time:: 35 mins
Cal/Serv:: 221

Ingredients

1/4 c.
balsamic vinegar
1/4 c.
extra-virgin olive oil
2 tbsp.
maple syrup
1/2 tsp.
crushed red pepper flakes
1 1/2 lb.
baby carrots
Kosher salt
Freshly ground black pepper
Freshly chopped parsley, for serving

Nutrition Information

Per Serving (Serves 4)

Calories221 Fat14 gSaturated fat2 gTrans fat0 gCholesterol0 mgSodium492 mgCarbohydrates19 gFiber5 gSugar17 gProtein1 gVitamin D0 mcgCalcium74 mgIron2 mgPotassium460 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1Preheat oven to 400°. In a large bowl, combine vinegar, oil, syrup, and red pepper flakes. Add carrots, season with salt and pepper and toss to coat. Place carrots on a large baking sheet, being to sure not to overcrowd.
2. Step 2Roast until carrots are fork-tender and slightly charred, 30 minutes.
3. Step 3Garnish with parsley to serve.

Parker Feierbach

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Makinze Gore

Food Editor

Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper.