This recipe for Roasted Carrots and Onions is so easy and super delicious! Fresh carrots are cooked with onions in a balsamic vinegar, brown sugar, and garlic sauce. We make this easy side dish all of the time! This is one of my carrot recipes that I love the most!
Roasted carrots work great with either baby carrots or regular carrots. In the winter months I tend to use baby carrots but as soon as summer approaches I can't help but use all of the carrots from our garden and local market!
Balsamic roasted carrots with onions make an easy side dish recipe that works great to add a bit of natural sweetness and tang to your meals along with a splash of color. These carrots work great for both weeknight dinners and special occasions and pair well with a variety of main courses.
Give this simple and tasty recipe a try – you won't be disappointed with the results. If you love the flavor of balsamic vinegar, the you've got to try my slow cooker sweet balsamic pork roast and these balsamic green beans!
Why You Will Love This Roasted Carrots and Onions Recipe
- A delightful side dish for all occasions. Whether hosting a dinner party, attending a potluck, or enjoying a weeknight family meal, these carrots are a perfect addition.
- A side dish for all types of main dishes. Their sweet and tangy flavor complements many proteins, including chicken, beef, pork, and vegetarian options.
- One of the easiest carrot recipes. You will need very few ingredients to make it and I bet you already have many of them in your cabinet.
Ingredients
Balsamic roasted carrots are a delicious side dish that can be easily prepared using a few ingredients.
- Carrots: Roasting carrots brings out their deep, sweet flavor. Use baby carrots, carrot coins, diagonally sliced carrots or large carrots cut into pieces. These may cook in different times but you can adjust the cooking time as needed and remove carrots from oven when fork tender. Be sure to cut carrots into uniform pieces to ensure they cook evenly.
- Onions: We love yellow onions in this recipe but you can also use sweet, white, red onions instead to add flavor and texture.
- Vegetable Oil, Salt and Pepper: Helps to enhance the natural flavors of the carrots while they roast.
- Brown Sugar: Balances the acidity of the balsamic vinegar. You can use maple syrup or honey instead but it will alter the flavor slightly.
- Garlic: Fresh garlic adds wonderful flavor.
- Balsamic Vinegar: Lends its rich, tangy flavor to this side dish.
See the recipe card below for the exact quantities of each ingredient.
Substitutions and Variations
These carrots can be customized based on personal preferences making them a versatile dish for any occasion by experimenting with different ingredients and flavors.
- Balsamic Vinegar: Replace it with apple cider vinegar, white or red wine vinegar to create a different flavor.
- Herbs and Spices: Add a sprinkling of fresh or dried rosemary, thyme leaves, chives, cumin or chili powder to the balsamic mixture.
- Add Dijon: Add a teaspoon or two of Dijon mustard to the balsamic glaze for a tangy twist.
- Add Vegetables: Add other vegetables into the mix with the carrots. We love sweet potatoes, parsnips or beets for variety.
- Add Butter: Add cool melted butter to the glaze for added richness or place a few pats of butter on pan as soon as it comes out of the oven.
- Spicy: Add a bit of chili pepper flakes, cayenne pepper or smoked paprika for some zippiness. You might also try our smoked jalapeno powder or serve up our homemade hot pepper sauce on the table as well.
How to Make Balsamic Roasted Carrots
These roasted carrots with onions go together in a few easy steps. Here's an overview of the main steps.
- Prep your carrots and onions. Place them into a large bowl and add the olive oil.
- Toss the carrots and onions with olive oil until all the pieces are coated.
- Arrange the carrots and onions in a single layer on a prepared pan and roast in the oven for 25 minutes.
- Combine the brown sugar, garlic and balsamic vinegar in a small bowl.
- Drizzle the balsamic mixture over the carrots and onions and toss gently until coated.
- Return the baking pan to the oven to cook for another 10 minutes and then toss vegetables again if desired. Bake until they become fork-tender or as tender as you like them and caramelized. Toss again before serving and season with salt and pepper to taste.
If you love balsamic recipes like this one, you may also enjoy our balsamic glazed garlic chicken thighs and balsamic tomato pork chops. For another carrot recipe, try out our Carrots Lyonnais or our Honey Maple Carrots dish.
Storage Tips
Refrigerator: Cool the roasted carrots to room temperature and then transfer them to an airtight container or resealable plastic bag. Store in the refrigerator for up to 3 days.
Freezer: Place the cooled carrots in a freezer-safe container or plastic bag, ensuring there is minimal air inside for up to 2-3 months.
Do not to pack them too tightly or they will stick together and form clumps, which could be difficult to separate later. If you choose plastic bags, press out as much air as possible before sealing them to prevent freezer burn.
Place frozen carrots directly from the freezer into a heated pan or oven and cook them until heated through at 325° F.
Make Ahead: Balsamic roasted carrots can be made ahead of time and stored in a covered container in the refrigerator. Simply add an additional tablespoon of balsamic and honey for extra shine and flavor. Then reheat them in the oven or microwave when you are ready to serve.
Reheat: The microwave makes a quick and convenient option. Place the carrots on a microwave-safe dish and cover them with a microwave-safe lid or plastic film, leaving a small opening for steam to escape. Heat the carrots on high for about 2 minutes or until warmed through. Each microwave may vary in heat level, so be sure to check periodically to avoid overcooking.
Reheating them in the oven at a low temperature (around 325°F) helps them retain better flavor and texture. Place the roasted carrots on a baking sheet in a single layer, ensuring that they do not touch.
Be careful not to overcook them as this may cause the glaze to become too sticky or burnt.
What to Serve with Balsamic Roasted Carrots
Here are a few ideas you can use for creating an entire meal with these balsamic roasted carrots.
- Looking for more veggie side dishes to pair with this one? Try these Oven Roasted Carrots, Potatoes and Onions or Vegetable Medley Casserole.
- Enjoy these roasted carrots and onions recipe with your best Angus Steak Recipes, any of these Fall Fish Recipes, or with this Margarita Grilled Chicken.
- A flavorful Mixed Greens Salad with Fruit and Nuts, Greek Rice Salad, Greek Pasta Salad, Greek Lentil Feta Salad, or Broccoli Salad all go great as an additional side dish.
- Holiday favorites for Thanksgiving, Christmas and Easter like Dr. Pepper Glazed Ham, Sous Vide Lamb Rack, How to Reverse Sear Chicken Breast, Slow Cooker Turkey Breast, Roasted Turkey, Cranberry Balsamic Sauce, and Cornbread and Sausage Stuffing.
- Pair them with your favorite potato recipes such as Mashed Potato Casserole, Cheesy Potato Casserole with Sliced Potatoes, or Cheesy Scalloped Potatoes. You might also enjoy them with this Candied Sweet Potato Casserole or Old-Fashioned Sweet Potatoes.
Tips
By following these tips, your balsamic roasted carrots with onions will be a delicious and attractive addition to any meal.
- Use aluminum foil or parchment paper to line your rimmed baking sheet or dish to make cleanup easier.
- Use fresh carrots that are firm, smooth, straight, and bright in color. Avoid carrots with cracks or that are easily bendable.
- Peel your carrots so they better absorb the flavors from the glaze.
- Cut the carrots into similar, uniform sizes as consistent sizing means more even cooking. Slice into large or small pieces or leave them whole, depending on your preference. Just be sure to adjust the cooking time appropriately.
- Test for tenderness by inserting a fork into the thickest part of a carrot while it's tender, not mushy.
- Avoid overcrowding the pan, as this may cause the carrots to steam rather than roast, resulting in a softer texture.
- Roast the carrots in stages to achieve beautifully caramelized carrots and do not add balsamic glaze until the end.
FAQ
Do you have questions about balsamic roasted carrots? Here are some of the most commonly asked questions about them.
Yes, you can use an air fryer to make balsamic roasted carrots. First, prep the carrots as described above and preheat your air fryer to 380°F (195°C) for 3 to 5 minutes. Place the carrots in the air fryer basket and cook them for 10-12 minutes, shaking the basket halfway through cooking. While the carrots cook, prepare the balsamic glaze. Once the carrots are tender, toss them with the glaze and return them to the air fryer for an additional 2-4 minutes, until the glaze has thickened and coated the carrots.
Yes, in my opinion they have much more flavor. Roasting the carrots cooks them slowly releasing their natural sweetness and flavor while also retaining all the nutrients of the carrots. When vegetables are boiled some of their nutrients are lost in the cooking water.
They will last up to four days in the fridge when stored properly.
Sweet Balsamic Roasted Carrots and Onions Video
I just had to make a video for this recipe! Sweet Balsamic Roasted Carrots and Onions is such a favorite in our home I thought it might be in yours too! The flavors blend perfectly together. This recipe is definitely worth a try!
Other Delicious Carrot Recipes to Try
We always end up with so many carrots from our garden that I am always on the hunt for different and tasty ways to serve them. Here are some of our other favorites.
Ready to get cooking? Remember that you can print this recipe if you would like.
Sweet Balsamic Roasted Carrots and Onions
Equipment
- small bowl or measuring cup
Ingredients
- 4 cups baby carrots or regular carrots, cut into inch chunks approximately
- 2 cups shallots or onions, cut into chunks or pearl onions, peeled approximately
- 2 - 3 tablespoons olive oil
- ¼ cup brown sugar, packed
- 1 - 2 tablespoons garlic, minced
- 2-3 tablespoons balsamic vinegar
- cooking spray
Instructions
- Preheat oven to 375 degrees. Prepare a baking sheet lined with tinfoil and a light coating of cooking spray. Set aside.
- Begin by washing, peeling, and cutting the carrots into your desired size and shape and whichever onions you are using. Place it all into a large bowl. Gently toss with olive oil until totally coated.
- Arrange carrots and onions in a single layer on the prepared pan. Roast in oven for 25 minutes.
- Combine brown sugar, garlic and balsamic vinegar in a small bowl. The mixture will be thick.
- Remove pan from oven. Drizzle mixture over carrots and onions and toss gently until coated. The heat from the pan will thin the mixture as you coat the carrots and onions. Return to oven for another 10 minutes and then toss vegetables again if desired. Bake for 10 more minutes or until vegetables are as tender as you like them and caramelized. Toss again before serving and season with salt and pepper to taste. Serve immediately.
Video
Notes
- Use aluminum foil or parchment paper to line your rimmed baking sheet or dish to make cleanup easier.
- Use fresh carrots that are firm, smooth, straight, and bright in color. Avoid carrots with cracks or that are easily bendable.
- Peel your carrots so they better absorb the flavors from the glaze.
- Cut the carrots into similar, uniform sizes as consistent sizing means more even cooking. Slice into large or small pieces or leave them whole, depending on your preference. Just be sure to adjust the cooking time appropriately.
- Test for tenderness by inserting a fork into the thickest part of a carrot while it's tender, not mushy.
- Avoid overcrowding the pan, as this may cause the carrots to steam rather than roast, resulting in a softer texture.
- Roast the carrots in stages to achieve beautifully caramelized carrots and do not add balsamic glaze until the end.
Nutrition
This post was originally published May 2018. It has been updated with new images and content.
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