Sweet Balsamic Roasted Carrots and Onions
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!
Servings: 6
Calories: 212kcal
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
Calories: 212kcal | Carbohydrates: 37g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 83mg | Potassium: 467mg | Fiber: 3g | Sugar: 28g | Vitamin A: 14257IU | Vitamin C: 10mg | Calcium: 75mg | Iron: 1mg