Balsamic Roasted Carrots

Balsamic Roasted Carrots from

I adore fresh veggies. And carrots are just about the easiest of fresh veggies to come by. The grocery always has them, and they are a pretty cheap and flavorful side dish with most any meal. And for just a tad bit of effort, you can have Balsamic Roasted Carrots on your family’s plate.

Balsamic Roasted Carrots from

You can use whatever kind of carrots your family likes, but I just use a bag of regular old carrots. Wash them, chop the ends off, and peel them. Then cut them into 3″-ish lengths. If they are too fat, cut them in half lengthwise, or even quarter them.

Balsamic Roasted Carrots from

Throw the carrots into a plastic sealable bag with about two tablespoons of olive oil, two tablespoons of good, high-quality balsamic vinegar (I use Trader Joe’s), a half teaspoon of sea salt or himalayan pink salt, and about a tablespoon of dried chopped parsley. Shake well to coat carrots.

Balsamic Roasted Carrots from

Pour carrots out onto a cookie sheet lined with parchment paper or aluminum foil sprayed with cooking spray.
Roast on 425 degrees for about 10 minutes, watching well so as not to burn.

Balsamic Roasted Carrots from

Balsamic Roasted Carrots are terrific with salmon, chicken, pork tenderloin, beef roast, or just about anything!

[yumprint-recipe id=’70’]Balsamic Roasted Carrots from


  1. This sounds delicious! I’m always looking for easy vegetables to serve as side dishes and I think these fit the bill. Thanks!


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