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! 

lightly charred, whole balsamic roasted carrots lined up next to each other on a dark tabletop

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!

a bunch of fresh carrots on a dark tabletop ready to be roasted

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 🙂

balsamic roasted carrots fresh out of the oven with aluminum foil still wrapped around the greens

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!

caramelized balsamic roasted carrots lined up horizontally on a dark tabletop

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!

A simple recipe for balsamic roasted carrots, perfect as a side dish for Thanksgiving and the holidays! | Find the recipe on NotEnoughCinnamon.com
5 from 1 vote
Print

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! 

Course Side Dish
Cuisine American
Keyword baby carrots, easy one-pan dishes, roasted carrots, Sunday roast side dish, Thanksgiving side dish, vegetarian Thanksgiving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 3
Calories 127 kcal

Ingredients

  • 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

Instructions

  1. Preheat oven to 430F - 220C. Line a baking sheet with aluminum foil for easy cleaning.

  2. 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).

  3. 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.
  4. 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.

  5. Remove from the oven, remove aluminum foil if using and serve immediately.

Recipe Notes

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.

Nutrition Facts
Balsamic Roasted Carrots
Amount Per Serving (1 /3rd)
Calories 127 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 169mg 7%
Potassium 780mg 22%
Total Carbohydrates 24g 8%
Dietary Fiber 6g 24%
Sugars 12g
Protein 2g 4%
Vitamin A 815.3%
Vitamin C 20.9%
Calcium 8.1%
Iron 4.1%
* Percent Daily Values are based on a 2000 calorie diet.

Follow Not Enough Cinnamon on Instagram and show me what you've been making from the blog!
Tag me @NECinnamon and use the hashtag #NotEnoughCinnamon

posted in
All Seasons Recipes Clean Eating Dairy Free Gluten free Holidays Paleo Primal Recipes Side dishes Under 300 cal Vegan Vegetarian Winter Recipes
10 Comments
  1. Yum, I love roasted carrots. You’ll find you will be making comfort foods now that winter is on it’s way. Isn’t the vibe in Montreal something else? ! Such a great city to walk around in, esp. around McGill! There are lots of interesting little stores close to the University. What are you studying?

    1. You’re right, I’m sure I will be making lots of soups, stews and the like. Can’t wait to settle in to have my own kitchen and start cooking again. Montreal seems to be a great city and I’m looking forward to exploring more of it!

      1. Cool, do you start in January? Isn’t the McGill campus a great place to walk around, and the area of the city it is in has a special vibe to it.

        1. Yes, I loved it! Starting in January yes 🙂 We haven’t tried poutine just yet. Do you have any places to recommend? We tried some St Viateur bagels and they were delish. My favorite was rosemary and sea salt 🙂

  2. Welcome to North America, Marie!! So glad you made it. As I recall, customs in Canada is not fun. But your carrots sound wonderful. I love roasted carrots, and this would dress them up very nicely.

    1. Thank you!! I was expecting to be asked hundred of questions and being treated as somehow suspicious (like my US customs experiences) but this was honestly a breeze. The officer was pretty friendly; she just checked my documents and prepared the paperwork. In 15 minutes we were done!

  3. Can’t wait to try this recipe! Looks soooo good.

    I am so glad your family is safe and sound in Paris – thank you for letting us all know. We are all horrified and saddened by what happened.

    BTW, welcome to North America (I’m from Tennessee) – so glad you and hubby had safe travels. Enjoy your 3-week trek across Canada and the upper U.S.!

  4. Leaving the carrot greens attached is such a clever trick and makes for a stunning presentation! I will definitely try this next time.

Leave a Comment

Your email address will not be published. Required fields are marked *