If you are looking for a vibrant side dish that will have your taste buds doing a little happy dance, Balsamic Glazed Carrots are the perfect solution. After roasting the carrots on a sheet pan, we drizzle them with a tangy maple balsamic glaze that is the perfect counterpoint to the carrots earthy sweetness. Perfect for weekend family dinners and holidays alike, this recipe will become a go-to veggie side.
Raise your hand if you are all about the side dishes! I know I am!
From Roasted Brussels Sprouts and Sweet Potatoes and Air Fryer Zucchini, to hearty sides like Twice Baked Potatoes, more often than not it is the sides that steal the show for me.
These sheet pan Balsamic Glazed Carrots are tender, tangy, and deliver a rich flavor that I can’t get enough of. They work beautifully on your Thanksgiving, Christmas and Easter table, but are easy enough for a family dinner.
Ingredients
- Carrots: I like carrot pieces in this recipe, but baby carrots will work as well. To keep uncooked whole carrots crunchy, store them unpeeled in a breathable container in your refrigerator.
- Avocado Oil: A great high-heat option for roasting, though olive oil can be used. I don’t recommend extra-virgin olive oil in this recipe due to the smoke point.
- Salt: I recommend sea salt or kosher salt. Adjust the amount to your taste.
- Black Pepper: Freshly ground will add the most flavor.
- Balsamic Vinegar: Use a good quality - it really makes a difference.
- Maple Syrup: If you prefer, turn this into a honey balsamic glaze by using honey in place of maple syrup.
- Butter: Either salted or unsalted butter will work fine.
- Fresh Parsley: Other herbs like fresh thyme could also be used.
- Flaky Salt and Crushed Red Pepper Flakes: Used for garnish; optional but recommended.
Tips and Tricks
- For even cooking, try to cut the carrots into uniform pieces.
- To save time, you can prep the carrots a day in advance and store them in the fridge until ready to roast.
- For a nutty crunch, consider topping the dish with toasted almonds or pecans before serving.
- If you enjoy a touch of spice, add an ⅛ to ¼ teaspoon of cayenne pepper to the glaze for an extra kick.
- These carrots pair beautifully with roasted meats and steaks or as a colorful addition to any holiday spread. We love them for Thanksgiving, Christmas, and Easter.
Step by Step Instructions
Place carrots on a platter, drizzle with glaze and sprinkle with parsley.
Looking for More Vegetable Inspiration?
- Try our Honey Glazed Carrots for a sweet twist.
- Instant Pot Carrots are perfect for quick family dinners and holidays alike.
- Brussels Sprouts with Bacon are a savory delight that pairs well with any main course.
- Creamy and cheesy Brussels Sprout Casserole is a crowd-pleaser for any gathering.
- The holidays wouldn’t be complete without that Crockpot Cheesy Potatoes.
Sheet Pan Balsamic Glazed Carrots
If you are looking for a vibrant side dish that will have your taste buds doing a little happy dance, Balsamic Glazed Carrots are the perfect solution. After roasting the carrots on a sheet pan, we drizzle them with a tangy maple balsamic glaze that is the perfect counterpoint to the carrots earthy sweetness. Perfect for weekend family dinners and holidays alike, this recipe will become a go-to veggie side.
Servings: 8
Calories: 122kcal
Ingredients
- 2 pounds carrots
- 2 tablespoons avocado oil or other high-heat oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 3 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 2 tablespoons butter
- 1 tablespoon fresh parsley chopped
- For garnish: flaky salt and crushed red pepper flakes
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and spray it with oil
- Peel the carrots and cut on an angle into pieces. Cut larger pieces in half lengthwise. Place in a bowl and toss with the oil, salt, and pepper.
- Arrange the carrots in a single layer on the prepared baking sheet. Cook for 30 to 35 minutes, until tender and lightly caramelized.
- While the carrots cook, heat the vinegar and maple syrup in a small saucepan over medium heat. Do this right away, don't wait until the carrots are almost done!
- Bring to a boil (don’t stir) and cook for 7 to 9 minutes, until thick. Watch closely so it doesn't burn. Turn the heat off, and add the butter. Whisk until melted and then remove from the heat. Let cool to room temperature as the carrots bake.
- Arrange the carrots on a serving platter or bowl and drizzle with the balsamic glaze. Sprinkle with parsley. Garnish with flaky salt and crushed red pepper flakes if desired.
Nutrition
Calories: 122kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 394mg | Potassium: 386mg | Fiber: 3g | Sugar: 9g | Vitamin A: 19075IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 0.4mg
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