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    You are here: Home » Recipes » Vegetable Sides

    Published: Nov 12, 2016 · Modified: Nov 13, 2021 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Balsamic and Garlic Roasted Carrots with Parmesan

    Roasted Carrots with Parmesan, Garlic, and Balsamic. An easy side-dish that looks impressive and tastes even better.

    Balsamic Roasted Carrots sprinkled with parmesan on a platter

    This past Thanksgiving (Canadian version) my Sister-In-Law made these garlic roasted carrots and then covered them with Parmesan and I decided right then that it was the best thing ever to happen to a bunch of carrots. So I had to make them. This is my take on her recipe... Balsamic and Garlic Roasted Carrots with Parmesan.

    Roasted Carrots, an easy side dish

    I know another post this week! Crazy right? ..but I just had to get this one out there for you. This is important! ...mostly because I've decided I love roasted carrots. Loovve-ing them. And I am loving throwing them in the oven to roast for an easy side-dish. (Here is another easy roasted carrot side you might like.)

    With the holiday's coming we are all looking for ways to make the prep for that special dinner (or maybe dinners) as easy as possible. So having a recipe that is mostly hands-off is a real "win-win."   I mean the carrots kinda take care of themselves while you plate the rest of the meal, finish the table, pour the wine,... maybe enjoy a glass of wine. You know the more important stuff. 😉

    • olive oil and balsamic with herbs and garlic for balsamic roasted carrots
    • carrots ready for roasting with balsamic glaze

    And these babies are highly flavored, so garlicky - which makes so much more special than just a bag of microwaved-steamed carrots.

    balsamic roasted carrots sprinkled with parmesan
    oven roasted carrots with parmesan

    First you make a sweet balsamic glaze spiked with garlic, honey, and oregano and pour it over your carrots. Spread everything out on a sheet pan and roast in a 400-degree oven for 30 or so minutes. 30 minutes later you have perfectly glazed and roasted carrots... covered that garlicky goodness. Shred some freshly grated parmesan over the bunch and you have the best, and maybe the easiest, side-dish ever...

    Here's how you make them...

    Average rating: 5 stars

    Roasted Balsamic Carrots with Parmesean

    My favourite way to serve carrots as a side-dish. This simple mix of garlic, balsamic and parmesan does magical things to carrots.
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Servings: 6 -8 servings

    Ingredients

    • 1-½ pounds peeled and sliced carrots
    • 3 small cloves of garlic
    • 2 tablespoons olive oil
    • 2 tablespoons balsamic vineagar
    • 1 tablespoon honey
    • ½ teaspoon of dried oregano
    • ¼ teaspoon sea salt

    For serving:

    • freshly grated parmesan
    • sea salt and pepper to taste

    Instructions

    • Preheat oven to 400 degrees
    • Arrange carrots in an even layer on a sheet pan. I used baby carrots. This recipe works equally well with supermarket carrots - just slice length-wise into halves or quarters depending on thickness.
    • In a small bowl mix together olive oil, crushed garlic, balsamic, honey, dried oregano and ¼ teaspoon sea salt. Pour mixture evenly over carrots and toss carrots around to coat evenly. Push carrots into a single layer and place into the oven. Roast at 400 degrees for 30-35 minutes or until carrots are tender.
    • For serving, generously cover carrots with freshly grated parmesan, fresh grated black pepper and additional sea salt if desired.
    Trish Cowper | www.infinebalance.com
    Tried this recipe?Mention @infinebalance or tag #infinebalance!

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    Reader Interactions

    Comments

    1. Dominic says

      December 07, 2016 at 9:53 am

      What about the garlic?

      Reply
      • Trish says

        December 07, 2016 at 10:29 am

        .. Mix the garlic in with the balsamic and honey, then toss the mixture over the carrots. (Thanks! 😉 )

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    Trish Cowper

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