Balsamic Roasted Carrots
Looking for a simple, yet delicious side dish for your holiday table? These Balsamic Roasted Carrots are super easy to make and look simply stunning alongside a roast or Thanksgiving turkey!
This is it! After a 20-hour+ trip, we’ve landed in Montréal! We almost missed our connection in Vancouver because we only had about one hour to go through customs and collect our bags.
For some reason, I didn’t realize that we’d have to get our paperwork done in Vancouver and not in Montreal, our final destination. But it makes sense, you need to clear customs as soon as you enter the country!
Anyways, we sprinted as fast as we could when we got our visas, cut the lines and made it in time. Woohoo!
It was already dark when we arrived around 5 pm and we were very tired so we just had dinner and took a small walk around our neighborhood (the Plateau) before collapsing into bed.
Today we wandered around to get a first glimpse of the city. I visited my campus – McGill, downtown, and Old Montreal before landing in a Starbucks, where I’m writing this post.
There is a cozy fall atmosphere, I just love. And the city is already installing Christmas decorations, I can’t wait to see them when it’s snowing! My white Christmas is just around the corner 🙂
Looking for an easy, yet impressive Thanksgiving side dish? Try these Balsamic Roasted Carrots!
Speaking of holidays, these balsamic roasted carrots would make the perfect side dish for Thanksgiving, Christmas or Hanukah, whichever you celebrate.
Can we talk about how cute these mini carrots are? I almost didn’t want to eat them. Almost. Sometimes they are called baby carrots or dutch carrots, but they’re always delicious.
Sure, you could use regular carrots but baby carrots are more tender and they make for the cutest presentation, especially if you’re keeping the leaves attached.
If you want to use normal carrots for this balsamic roasted carrots recipe, you’ll have to cut them in pieces and adjust cooking time. Enjoy!
If you tried these Balsamic Roasted Carrots, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Balsamic Roasted Carrots
Looking for a simple, yet delicious side dish for your holiday table? These Balsamic Roasted Carrots are super easy to make and look simply stunning alongside a nut roast or Thanksgiving turkey!
- 12 mini carrots also called Dutch carrots
- 1 tbsp balsamic vinegar
- 1/2 tbsp olive oil
- 1 tbsp orange juice
- sea salt
- freshly cracked pepper
Preheat oven to 430F - 220C. Line a baking sheet with aluminum foil for easy cleaning.
Clean the carrots thoroughly, peel them and cut the tops. If you want to keep the tops for presentation, cut off about 2 inches - 5 cm and wrap them in aluminum foil to prevent them from burning (wrap them after tossing the carrots in the balsamic olive oil mixture - see below).
In a large bowl, combine balsamic vinegar, olive oil, orange juice, salt, and pepper. Add the carrots and toss to coat them. Arrange them on the prepared baking sheet and drizzle with balsamic mixture.
Bake for 40 to 50 minutes or until they soften and caramelized, turning them half-way through. Baking time will depend on your oven so make sure you keep an eye on them so they don't burn.
Remove from the oven, remove aluminum foil if using and serve immediately.
You can double the ingredients to make more, but be sure not to over-crowd the baking sheet. If they touch, they will steam and not roast.