Easy Roasted Carrots with Balsamic Glaze
Easy Roasted Carrots with Balsamic Glaze are a healthy side dish and this would be lovely for a holiday dinner. And if you’re cooking for kids, this just might get them to eat their carrots. Use Side Dishes to find more recipes like this one.
Recently I was talking to my friend Susan about cooking carrots and she told me she gets her two young daughters to eat them by glazing the hot carrots with honey. I think that planted the seed in my mind for some kind of sweetened, glazed carrots, so today I used the same method as Agave and Balsamic Glazed and Roasted Buttercup Squash and roasted some carrots.
Then in that serendipitous way that life sometimes works, Susan dropped by just as I was shooting these photos and we sat at my kitchen table and munched down the whole plate of carrots. Susan and I have both approved this recipe.
I used to buy baby carrots, but in recent years I’ve come to prefer whole carrots, especially if they’re sweet organic carrots. I cut the smaller ends of the carrots on the diagonal, and halved the larger ends vertically before cutting them on the diagonal. You want pieces that are the same thickness. While the oven preheats, brush the carrots with the agave-balsamic mixture. I sprayed the pan with olive oil to keep the glaze from sticking. After 20 minutes I turned the carrots and brushed on a bit more of the agave-balsamic mixture. I turned them again after ten minutes, then cooked ten minutes more for a total cooking time of almost 40 minutes. Watch them carefully the last 10 minutes.
More Carrots Recipes to Try:
Easy Roasted Carrots with Balsamic Glaze
Easy Roasted Carrots with Balsamic Glaze are a healthy side dish and would be perfect for a holiday dinner.
- 1 lb. carrots peeled and cut into diagonal pieces the same thickness (One pound is about 8 medium carrots. You can also use “baby” carrots, but I think whole carrots have more flavor.)
- 1 1/2 T balsamic vinegar
- 1 1/2 T Agave Nectar or Maple Syrup (Use sugar-free Maple Syrup if you prefer)
- olive oil for spraying roasting pan (or use non-stick spray)
- salt and fresh ground black pepper to taste
- Preheat oven to 425F/220C.
- Peel carrots and cut off ends.
- If carrots are thin, cut into same-size diagonal slices.
- If carrots have a thicker end, cut off thick part and cut it vertically, then cut into diagonal slices. Carrot slices should be close to the same thickness.
- Mix balsamic vinegar and Agave Nectar (or maple syrup) with a small whisk.
- Spray flat roasting pan with olive oil or non-stick spray, then arrange carrots in a single layer.
- Use a pastry brush to brush about 2/3 the agave-balsamic mixture on the carrots.
- Roast carrots about 20 minutes, then use a metal turner to turn them and brush with remaining agave-balsamic mixture.
- Roast ten minutes more, then turn again and check for doneness.
- Continue to roast until carrots are fork-tender and lightly browned, not quite ten minutes more for me in my toaster oven.
- Watch them carefully during the final roasting time because they can go from nicely browned to overly done fairly quickly.
- Grind over desired amount of sea salt and fresh ground black pepper and serve hot.
This recipe created by Kalyn with inspiration from Susan’s honeyed carrots.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Carrots are phase two for the South Beach Diet, and even though Agave Nectar is a sweetener, vinegar lowers the glycemic index of other foods, making Easy Roasted Carrots with Balsamic Glaze a good choice for phase two or three of South Beach. However this is probably too high in carbs for traditional low-carb diet plans.
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