Looking for a simple yet impressive side for your holiday table? These Balsamic Roasted Carrots are effortless to prepare and look beautiful beside a roast, nut roast, or Thanksgiving turkey.
After a long trip we arrived in Montréal and settled into the cozy autumn atmosphere of the Plateau. We had a quick dinner, took a short walk, and the next day I explored McGill, downtown, and Old Montreal. The city already feels festive with early holiday decorations — I can’t wait to see it all in the snow.
These roasted carrots are particularly charming when made with small baby or Dutch carrots. Their tender texture and petite size give an elegant presentation, especially if you leave a bit of the greens attached. If you prefer regular carrots, simply cut them into uniform pieces and increase roasting time slightly.
Looking for an easy, yet impressive Thanksgiving side dish? Try these Balsamic Roasted Carrots!
This recipe is perfect for Thanksgiving, Christmas, Hanukkah, or any special meal. The sweet carrots caramelize in the oven while the balsamic and orange juice add brightness and a touch of acidity. With minimal prep and one baking sheet, it’s an effortless dish that feels festive.
If you make these Balsamic Roasted Carrots, please rate the recipe and share how they turned out in the comments — I love hearing from you!
Balsamic Roasted Carrots
Simple, flavorful, and visually striking, these Balsamic Roasted Carrots are an ideal holiday side. Roasted until caramelized, they pair beautifully with vegetarian mains or turkey.
Side Dish
American
baby carrots, easy one-pan dishes, roasted carrots, Sunday roast side dish, Thanksgiving side dish, vegetarian Thanksgiving
Ingredients
-
12
mini carrots
also called Dutch carrots -
1
tbsp
balsamic vinegar -
½
tbsp
olive oil -
1
tbsp
orange juice - sea salt
- freshly cracked pepper
Instructions
-
Preheat the oven to 430°F (220°C). Line a baking sheet with aluminum foil for easy cleanup.
-
Wash and peel the carrots, trimming the tops. If you plan to keep the greens for presentation, leave about 2 inches (5 cm) of stem and wrap the greens in foil after tossing the carrots in the dressing to protect them from burning.
-
In a large bowl, whisk together balsamic vinegar, olive oil, orange juice, a pinch of sea salt, and freshly cracked pepper. Add the carrots and toss to coat evenly. Spread them in a single layer on the prepared baking sheet and drizzle any remaining dressing over the top.
-
Roast for 40–50 minutes, turning once halfway through, until the carrots are tender and caramelized. Oven times vary, so watch closely near the end to prevent burning.
-
Remove from the oven, discard foil from the greens if used, and serve immediately.
Recipe Notes
To make a larger batch, double the ingredients but roast in a single layer on two baking sheets if needed. If carrots touch, they will steam instead of roast and won’t caramelize as well.
Calories from Fat 18