Name: Brown Sugar Balsamic Roasted Carrots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1-2 Pounds Carrots (peeled); 1/3 Cup Balsamic Vinegar; 3 Tablespoons Olive Oil; 3 Tablespoons Brown Sugar; Salt; Pepper; Fresh Parsley (Optional)

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Our easy Balsamic Roasted Carrots with Brown Sugar are the perfect flavor balance between sweet and savory. Carrots have never tasted better.

Today I'm sharing the perfect side dish for your Thanksgiving dinner. These Roasted Balsamic and Brown Sugar Carrots are tangy and sweet and become the most beautiful color once roasted.

Roasted Carrots Brown Sugar

This recipe is perfect for any weeknight dinner because it requires barely any prep and minimal ingredients, but the color is so beautiful and the taste so unique that it would really be a stand out to serve at Thanksgiving.

The balsamic and brown sugar caramelize on the flat side of the carrot and form a beautiful deep brown glaze. Seriously, I have never seen a more beautiful veggie.

This recipe will put those plain, buttery boiled carrots that grandmas like to serve, to shame.

Balsamic Glazed Carrots Ingredients:

Whole Carrots
Balsamic Vinegar
Brown Sugar
Parsley
Olive Oil
Salt & Pepper

How to Make Balsamic Carrots

You ready for the easy instructions?

Preheat oven to 425 degrees. Wash and peel carrots and chop off ends if desired. Chop carrots into halves or thirds and then slice in half.
Lay carrots flat side down on a metal baking sheet with raised edges.
In a small bowl whisk together balsamic vinegar, olive oil, and brown sugar.
Pour vinegar mixture over the carrots and gently tip the pan side to side so that the mixture gets under the carrots.
Sprinkle with salt and pepper then roast for 15-25 minutes or until balsamic mixture has thickened and carrots are a deep golden brown and tender. Garnish with fresh parsley and serve immediately.

Brown Sugar Roasted Carrots Frequently Asked Questions

Roasting carrots is a simple and delicious way to bring out their natural sweetness and enhance their flavor. Here are a few answers to some frequently asked questions about roasting carrots.

How do I prepare carrots for roasting?

Wash and peel the carrots, if desired. Trim off the ends and cut them into uniform pieces, such as sticks or rounds, to ensure even cooking.

What temperature should I roast carrots at?

Roasting carrots is typically done at temperatures ranging from 375°F (190°C) to 425°F (220°C). The higher the temperature, the quicker they will cook and caramelize.

How long does it take to roast carrots?

The roasting time can vary depending on the size and thickness of the carrot pieces and the oven temperature. Generally, it takes around 20-30 minutes at 375°F to 425°F. Check for doneness by piercing the carrots with a fork or knife; they should be tender and slightly caramelized when done.

Can I roast carrots with other vegetables?

Yes, carrots can be roasted with other vegetables like potatoes, onions, bell peppers, and broccoli. Just be mindful of varying cooking times for different vegetables and adjust accordingly.

Do I need to toss the carrots during roasting?

Tossing or flipping the carrots halfway through the roasting time helps ensure even cooking and caramelization. It's a good practice to give them a stir or shake the pan to distribute heat evenly.

How do I store and reheat leftover roasted carrots?

Store leftover roasted carrots in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in a preheated oven at 350°F (175°C) for a few minutes or microwave them until warmed through.

Can I use baby carrots instead of regular?

I recommend using regular carrots and not baby carrots. The baby ones do not have the same texture as the regular ones do after roasting. That being said, you can substitute them if desired.

If you try this recipe, we'd love if you'd leave a comment and positive review. They mean so much to us.

Close up bird's eye view of balsamic roasted carrots in a fancy white bowl.

Brown Sugar Balsamic Roasted Carrots

Roasting carrots is a simple and delicious way to bring out their natural sweetness and enhance their flavor.

5 from 19 votes

Print Pin Rate

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 96kcal

Author: Pretty Providence

Video

Equipment

Oven

Ingredients

1-2 Pounds Carrots peeled
⅓ Cup Balsamic Vinegar
3 Tablespoons Olive Oil
3 Tablespoons Brown Sugar
Salt
Pepper
Fresh Parsley Optional

Instructions

Preheat oven to 425 degrees. Wash and peel carrots and trim off edges if desired.
Cut each carrot into three pieces and then cut each piece in half so there is a flat side. Lay carrots, flat side down in a metal baking sheet with sides.
In a small bowl whisk together balsamic vinegar, olive oil, and brown sugar. Start with 2 tablespoons brown sugar and if you prefer sweeter carrots, add more to taste.
Pour vinegar mixture over the carrots and gently tip the pan side to side so that the mixture gets under the carrots.
Sprinkle with salt and pepper and then roast for 15-20 minutes or until balsamic mixture has thickened and carrots are a deep golden brown and tender. Garnish with some parsley. Serve immediately.

Notes

This side dish is a great companion to our Slow Cooker Mashed Potatoes or Bacon Wrapped Potatoes with Dill Sauce.

Nutrition

Did you make this recipe?Mention @prettyprovidenceblog or tag #prettyprovidence!

Recipe from our friend Amanda of Old House to New Home

This recipe was originally published in November 2016 and has been updated with more detailed information, new photos and video.