Balsamic Roasted Carrots

Roasted carrots coated in a balsamic glaze and served on a white plate.

These Balsamic Roasted Carrots are caramelized in a delicious glaze of Bourbon Maple Balsamic Vinegar and honey. They are an super easy side dish that is perfect for any occasion!

Ingredients:

Directions:

Preheat oven to 400°F.  In a small bowl, whisk together 1 tablespoon Natural Butter Olive Oil, Bourbon Maple Balsamic Vinegar and honey.  Set aside.

Toss the carrots in the remaining olive oil and sea salt to coat.  Spread in a single layer on a baking sheet lined with parchment paper.

Roast until the carrots start to brown and are almost tender but not completely cooked through, about 15 to 18 minutes.  Drizzle the oil, balsamic, honey mixture over the carrots and toss to coat completely.  Continue roasting until the carrots are tender and glazed, about 5-8 minutes more.

Recipe by Karen, Colorado Springs

Products featured in this recipe
A bottle of Natural Buttery Olive Oil from The Olive Tap next to olives and leaves with an inset showing fresh chunks of butter in a bowl next to a stick of butter.

Natural Buttery Olive Oil

Natural Buttery Olive Oil
From $21.95
A bottle of Bourbon Maple Balsamic Vinegar from The Olive Tap with a picture of a glass of bourbon and maple leaves, surrounded by grapes in front of a wooden barrel, and a sweetness scale indicating a four on a light background.

Bourbon Maple Balsamic Vinegar

Bourbon Maple Balsamic Vinegar
From $21.95
A wooden spoon filled with Kosher Flake Sea Salt from The Olive Tap on a wooden background.

Kosher Flake Sea Salt

Kosher Flake Sea Salt
$4.75