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Balsamic-Glazed Baby Carrots
Sweet, earthy baby carrots meet a sharp, tangy balsamic reduction in this simple roasted side. The high heat of the oven caramelizes the natural sugars in the vegetables, while the vinegar adds a bright, acidic punch. You'll love how the carrots emerge tender with a glossy, deeply flavored coating. It's an impressive addition to a holiday table, but straightforward enough for a casual Tuesday.
Equipment
- Oven
- Baking sheet
Ingredients
- 2 pounds trimmed baby carrots or medium carrots
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons white or traditional balsamic vinegar
- 1 tablespoon sugar
Instructions
- 1Heat the oven to 400°F. Scrub the carrots with a vegetable brush under cold running water, then pat them completely dry with paper towels. Don't skip drying them; surface moisture creates steam and prevents proper caramelization.
- 2Trim the baby carrots, leaving about an inch of the green stems attached. If using medium carrots, cut them into quarters lengthwise and then halve them crosswise.
- 3Place the carrots in a 15.5 by 10.5-inch jelly-roll pan. Toss them with the olive oil, salt, and black pepper. Roast for 25 minutes.
- 4Remove from the oven and stir in the balsamic vinegar and sugar until the carrots are evenly coated.
- 5Return the pan to the oven and roast for another 6 to 8 minutes. Pull them out when the carrots are tender and the sugar has completely dissolved into a glossy glaze.
Notes
- Swap: You can substitute two pounds of regular medium carrots if fresh baby carrots aren't available.
- Ingredient tip: Prepackaged 'baby cut' carrots aren't recommended because they contain more water, which prevents proper caramelization and extends the roasting time.
- Sourcing: Fresh baby carrots with their green tops attached offer the best presentation and flavor. Look for them at local markets during the spring.
Recipe Details
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