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Roasted Balsamic and Brown Sugar Carrots

Home » Recipes » Side Dishes » Roasted Balsamic and Brown Sugar Carrots

Published November 10, 2016 Last Updated November 13, 2019 / By Pretty Providence 5 Comments

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Balsamic roasted carrots with brown sugar are so sweet and delicious! This is the perfect veggie  for a nice dinner or a beautiful side dish for your Thanksgiving menu!

Brown Sugar Balsamic Roasted Carrots in a blue serving dish over a patterned tea towel.

Hi everyone! 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.

I know some people love Thanksgiving for the Turkey, but I am more a fan of the sides. Give me mashed potatoes and some veggie casseroles and I am a happy girl. I like to carb load before my marathon Black Friday shopping begins! This year, I can at least add some delicious carrots to my place and those will cancel out all the potatoes, right?

Brown Sugar Balsamic Roasted Carrots close up in a blue dish.

Roasted Carrots

Recently, I was making dinner and I decided to roast some carrots at a high heat. I wasn’t sure if they would be good or just turn to mush, but they turned out delicious!  The bottoms got so caramelized and sweet and they were fantastic. Thus my carrot roasting obsession began!

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.

Ingredients:

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

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!

These will put those plain, buttery boiled carrots that grandmas like to serve, to shame!

Roasted carrots with balsamic vinegar, brown sugar and herbs in a blue dish.The recipe as written here will serve four people as a side dish. If you are making these for a crowd, make sure to double or triple the recipe. I recommend using regular carrots and not baby carrots. The baby ones don’t cook up the same and you won’t get the same texture.

Are you looking forward to Thanksgiving this year? Are you a turkey person or a side dish person? Either way, I hope these carrots get passed around your table this year!

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

Brown Sugar Balsamic Roasted Carrots in a blue serving dish over a patterned tea towel.

Brown Sugar Balsamic Roasted Carrots

Balsamic roasted carrots with brown sugar are so sweet and delicious! This is the perfect veggie side dish for a nice dinner or holidays like Thanksgiving!
5 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 69kcal
Author: Pretty Providence

Ingredients

  • 8 carrots peeled
  • 4 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1-2 tbsp brown sugar
  • salt
  • pepper
  • parsley

Instructions

  • Preheat oven to 425 degrees.
  • 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 1 tbsp. 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

Calories: 69kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 204mg | Fiber: 2g | Sugar: 6g | Vitamin A: 10190IU | Vitamin C: 3.6mg | Calcium: 22mg | Iron: 0.2mg
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.

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Comments

  1. Kelly

    October 05, 2021 at 11:42 am

    Planning to make this to bring for a Thanksgiving dinner. Would this still be good cooked in advance and then heated up an hour later?

    Reply
    • Sarah

      October 12, 2021 at 9:28 am

      I’m not sure as I’ve never done it that way! I’m guessing it would be okay, but since there is time before Thanksgiving I’d do a test run to see what you think?

      Reply
  2. Daniela

    November 30, 2019 at 8:05 pm

    5 stars
    The most delicious ever! Perfect balance of flavor to make and so easy!

    Reply
  3. Melissa McArthur

    June 18, 2019 at 9:27 pm

    5 stars
    I’ve never met something that isn’t yummy with brown sugar on it, and this is no different. It’s so perfectly sweet!

    Reply
    • Jessica

      June 18, 2019 at 9:29 pm

      Right? My kids favorite way to eat carrots ;)

      Reply

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Hey! We're Sarah and Jessica. We're BFF's and have known each other since we were 5 years old. This blog is our place to share all of our best recipes, tips, crafts and DIY projects.

You can read more about us on our about page and find us on instagram! We love making new friends.

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