Sheet Pan Balsamic Glazed Carrots

Square photo of a plate of balsamic glazed carrots sitting next to salt and crushed red pepper flakes.

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.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 122kcal

Author Wendy Polisi

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.

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