Balsamic Glazed Carrots Recipe

Picture this: You’re at a dinner party, and someone brings out a plate of glazed carrots. You groan internally—until you take a bite.

Suddenly, these aren’t your grandma’s mushy carrots.

They’re caramelized, tangy, sweet, and ridiculously addictive. Balsamic glazed carrots are the underdog of side dishes, turning skeptics into believers with one forkful.

Why settle for bland when 10 minutes and a handful of ingredients can make you look like a culinary genius?

Trust us, even the veggie-haters at your table will ask for seconds. Let’s get to it.

Why This Recipe Works

Balsamic glazed carrots are stupidly simple but taste like you put in way more effort than you did.

The balsamic vinegar reduces into a glossy, slightly sweet glaze that clings to the carrots, while a hint of butter adds richness.

Roasting them caramelizes the natural sugars, and a pinch of salt balances everything out.

It’s a flavor bomb that’s fancy enough for holidays but easy enough for weeknights.

Plus, it’s a great way to make vegetables exciting—because let’s be honest, steamed carrots are basically punishment.

Servings, Prep Time, Cooking Time, Calories

• Servings: 4
• Prep time: 5 minutes
• Cooking time: 20 minutes
• Calories per serving: ~120 (but who’s counting?)

Balsamic Glazed Carrots Recipe

Recipe by Wendy CarterCourse: Side Dish, Vegetarian

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

120

kcal

Ingredients

• 1 lb carrots, peeled and sliced into sticks

• 2 tbsp balsamic vinegar

• 1 tbsp olive oil

• 1 tbsp butter

• 1 tbsp honey or maple syrup

• 1/2 tsp salt

• 1/4 tsp black pepper

• Optional: Fresh thyme or rosemary for garnish

Step-by-Step Instructions

• Preheat your oven to 400ºF (200ºC). Because nobody likes a lukewarm oven.
• Toss the carrots: In a bowl, mix the carrots with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer—no overcrowding, or they’ll steam instead of roast.
• Roast for 15 minutes: Flip them halfway through. You want them tender but still with a bit of bite.
• Make the glaze: While the carrots roast, heat balsamic vinegar, butter, and honey in a small saucepan over medium heat. Simmer until it thickens slightly, about 3–4 minutes. Don’t walk away—burnt balsamic smells like regret.
• Glaze and finish: Drizzle the glaze over the roasted carrots, toss to coat, and return to the oven for 2–3 minutes. Garnish with herbs if you’re feeling fancy.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, but fair warning—they’re best fresh.

The glaze can get sticky when cold, so a quick warm-up helps.

Calorie Calculator

Instantly find your personalized goals for weight loss, maintenance, or gain, with our Calorie Calculator App.

Try Now!

Why You Should Make This

Besides being delicious, these carrots are packed with vitamin A, fiber, and antioxidants.

They’re a sneaky way to get kids (or picky adults) to eat veggies, and they pair with everything from roast chicken to steak. Plus, they’re gluten-free, dairy-free optional, and vegetarian.

Basically, they’re the MVP of side dishes.

Nutrition Facts (Per Serving)

• Calories: 120
• Fat: 5g
• Carbs: 18g
• Fiber: 3g
• Protein: 1g
• Vitamin A: 200% of your daily needs (boom).

Common Mistakes to Avoid

• Overcrowding the pan. This leads to steamed, soggy carrots. Give them space!
• Burning the glaze. Balsamic vinegar reduces quickly. Keep an eye on it.
• Underseasoning. Taste and adjust salt before serving.
  

  Bland carrots are a crime.

Alternatives

• No honey? Use maple syrup or brown sugar.
• Vegan? Swap butter for coconut oil or more olive oil.
• Extra fancy? Add a sprinkle of goat cheese or toasted nuts after roasting.

FAQs

Can I use baby carrots?

Yes, but slice them in half lengthwise so they cook evenly. Whole baby carrots take forever.

What if my glaze is too thin?

Simmer it longer until it coats the back of a spoon. Too thick?

Add a splash of water.

Can I make this ahead?

Roast the carrots and make the glaze separately, then combine and reheat before serving. IMO, fresh is best.

Why are my carrots soggy?

You probably didn’t roast them hot enough or overcrowded the pan. Crispy edges > mush.

Final Thoughts

Balsamic glazed carrots are the side dish that punches above its weight.

They’re easy, healthy-ish, and guaranteed to impress. Next time you’re tempted to phone it in with plain veggies, remember:

10 minutes of effort = lifelong culinary credibility. You’re welcome.