Balsamic Roasted Carrots


Have you ever seen/eaten purple carrots? Aren’t they just the most beautiful vegetables you’ve ever seen? Especially once you slice them open 🙂

We decided to roast them with some balsamic vinegar for a easy side dish. Carrots are so lovely and sweet when roasted, and the balsamic vinegar balances them out beautifully.  This side dish takes a little while to cook, but the active/hands-on time is minimal. People will think you worked a lot harder on them than you did! Furthermore, you’ll likely have all of the ingredients at home, making it easy to throw this together anytime.


Balsamic Roasted Carrots

  • 4 carrots, sliced
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Salt & pepper
  1. Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. Place your carrots on the pan.
  2. Mix the olive oil, balsamic vinegar, and 4 turns of pepper from a grinder in a small bowl. Whisk together vigorously until well combined.
  3. Drizzle the mixture over top of the carrots. Roast in the oven for ~30 minutes.
  4. Add a smidge of salt before serving if desired. (Ally says yes. Selim says no. Decide for yourselves.)


Makes 2 servings.

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