Roasted Balsamic Carrots Recipes

BALSAMIC ROASTED CARROTS

Steps:

• Toss carrots with oil and salt in a shallow roasting pan (1 inch deep).
• Roast carrots in middle of oven, stirring occasionally, until golden and tender, 25 to 30 minutes.
• Drizzle vinegar over carrots and shake pan a few times.
• Roast carrots until most of vinegar is evaporated, about 2 minutes more.

BALSAMIC OVEN-ROASTED CARROTS

Steps:

• Preheat oven to 400 degrees F. Whisk vinegar, maple syrup and 1 tablespoon oil in a small bowl; set aside.
• Combine carrots, salt and the remaining 1 tablespoon oil in a large bowl; toss to coat. Spread in a single layer on a rimmed baking sheet.
• Roast the carrots until starting to brown and almost tender but not completely cooked through, 16 to 18 minutes. Drizzle the balsamic mixture over the carrots, and, using a spatula, toss to coat completely. Continue roasting until the carrots are tender and glazed, about 5 minutes more. Sprinkle with toasted hazelnuts, if desired. Serve immediately.

BALSAMIC ROASTED CARROTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil.
• Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. I use the carrot bag. Pour the carrots into the prepared baking pan.
• Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to over and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.

ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
• Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
• Peel and chop beets into 1-inch pieces.
• Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

BALSAMIC & BROWN SUGAR ROASTED CARROTS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Cook carrots in boiling water for 10-15 mins, until they are starting to soften, but still have some bite. Drain and pat dry.
• Spread the carrots out in a roasting tin, drizzle with the oil and vinegar, then sprinkle over the sugar. Season well with sea salt and black pepper, then roast for about 45 mins, turning occasionally, until the sugar has caramelised and the carrots are soft and tender.

BALSAMIC ROASTED CARROTS

Steps:

• Preheat oven to 425°F.
• Toss carrots with oil and salt in a shallow roasting pan (1 inch deep). Roast carrots in middle of oven, stirring occasionally, until golden and tender, 25 to 30 minutes. Drizzle vinegar over carrots and shake pan a few times. Roast carrots until most of vinegar is evaporated, about 2 minutes more.

BALSAMIC AND BROWN SUGAR ROASTED CARROTS

Steps:

• Heat the oven to 180/gas mark 4.
• Cook the carrots in boiling water for 10-15 minutes until they are starting to soften, but still have some bite. Drain and pat dry.
• Spread the carrots out in a roasting tin. Drizzle with the oil and vinegar, then sprinkle with sugar. Season well with sea salt and black pepper, then roast for about 45 minutes, turning occasionally until the sugar has caramelised and the carrots are soft and tender.

HONEY-BALSAMIC ROASTED CARROTS

Steps:

• Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
• In small bowl, mix melted butter, honey, 1 tablespoon of vinegar, the salt and pepper until blended. Add carrots to pan. Top with butter mixture; toss to coat.
• Roast uncovered 15 minutes, then stir. Roast 13 to 18 minutes longer or until carrots are tender and browned. Drizzle with remaining 1 tablespoon vinegar; stir carrots in pan. Immediately remove carrots from pan. Top with parsley.

BALSAMIC GLAZED CARROTS

Steps:

• Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

BALSAMIC GLAZED ROASTED CARROTS

Steps:

• Pre-heat the oven to 425°F.
• Combine the melted butter, honey and balsamic vinegar in a medium bowl.
• Slice the carrots on a severe bias into 1-inch thick slices. Add the carrots to the bowl with the balsamic vinegar mixture and toss to coat. Season with salt and freshly ground black pepper. Spread the carrots out, in a single layer, on a baking sheet. Nestle the sprigs of thyme into the carrots and transfer the baking sheet to the oven.
• Roast for 35 to 40 minutes, turning the carrots over halfway through the cooking time. They should be fork tender when fully roasted. Transfer the carrots to a serving dish.
• Add 1 tablespoon of water to the sheet pan to deglaze the pan, scraping the pan with a flat spatula.
• Season to taste with salt and freshly ground black and drizzle the glazing liquid from the pan over the top. Garnish with fresh thyme leaves and serve warm.

ROASTED BALSAMIC CARROTS

Steps:

• Preheat oven to 450 degrees F.
• Spray a 9 x 13 inch baking pan with nonstick cooking spray and spread carrots in an even layer inside.
• Drizzle half of the olive oil and all of the vinegar over the carrots.
• Stir to coat carrots.
• Sprinkle salt and pepper over the carrots and cook for 15 minutes.
• Remove from the oven.
• Stir the carrots and add remaining olive oil then cook for 10-15 more minutes, or until carrots are tender.

BALSAMIC-ROASTED BABY POTATOES & CARROTS

Steps:

• Line a large rimmed baking sheet with heavy duty foil.
• Combine all ingredients in a large bowl.
• Place on baking dish in a single layer& cover with foil.
• Roast in a preheated 425F oven for 45 minutes, shaking the pan a few times.
• Remove foil& roast, uncovered, for another 30 minutes, stirring occasionally, or until veggies are tender& golden.

BALSAMIC-ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
• Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
• Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

HONEY AND BALSAMIC OVEN-ROASTED CARROTS AND PARSNIPS

Steps:

• Set oven to 400 degrees.
• Line a baking sheet with foil.
• Place the veggies in a large glass bowl and drizzle with olive oil.
• Season generously with salt and pepper; toss well to combine.
• Spread the veggies on a baking sheet.
• Bake the veggies for about 20 minutes.
• Remove and toss the veggies, then return to oven for about 15 minutes longer or until tender.
• Melt the butter in a small saucepan, then stir/whisk in honey and balsamic vinegar.
• Drizzle the honey glaze over the veggies.