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    Roasted Carrots with Pomegranate Balsamic Glaze

    Published: Nov 17, 2020 · Modified: Oct 8, 2021 by Elise Shivamber · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    These easy Roasted Carrots are topped with a sweet and savory pomegranate balsamic glaze- four ingredients total! This vegetable side dish is an easy elevated version of your typical roasted carrots! Delicious, simple and Vegan / Gluten-free!

    Roasted carrots on a baking tray with a spoon.

    To finish the roasted glazed carrots, drizzle a homemade balsamic pomegranate glaze generously on top. It adds a punch of flavor - both savory and sweet - and makes this carrot side dish a great go-to!

    This fruity honey glaze has three natural ingredients: balsamic vinegar, honey and pomegranate juice. The sweetness of the pomegranate balances the acidic nature of the balsamic making it the perfect sauce to pair with.

    You could use the glaze from this glazed carrot recipe on so many different things, from pork tenderloin to perfectly cooked salmon or even roasted cauliflower steaks! I love having a versatile sauce that really spruces up any of my go-to recipes!

    When I attended my first Friendsgiving as an adult, I had only recently started getting into cooking. Because everyone else was bringing carb after carb after carb, I wanted to make as many vegetable dishes as possible. 

    I ended up bringing a version of these roasted honey glazed carrots, and I must say it was a huge success!

    Jump to:
    • Highlights
    • Ingredients
    • Instructions
    • Serving Options
    • Frequently Asked Questions
    • How to Store
    • What to Serve with Glazed Carrots
    • 📖 Recipe

    Highlights

    This recipe is:

    • Easy
    • Flavorful
    • Colorful

    Ingredients

    Balsamic Glazed Carrots are quite simple to achieve and only need four simple ingredients total:

    Carrots - Use any kind of carrot! Baby carrots work great for convenience, or rainbow carrots are beautiful for colors!

    Balsamic Vinegar - Substitute for red wine vinegar.

    Honey - The honey adds a little bit of sweetness to the savory glaze. Substitute for brown sugar or agave nectar.

    Pomegranate Juice - Pomegranate juice adds a nice sweetness to the glaze. Substitute for any fruit juice that you like (cranberry juice is a great option!), or double the balsamic vinegar. For the cleanest ingredients, make sure to avoid pomegranate juices made from concentrate.

    Instructions

    Roasted Carrots are a delicious and easy side dish and a good alternative to a salad. I always say the toughest part is peeling and chopping them! Then you’re right on the way to finishing the recipe with making the glaze.

    How to make a Balsamic Pomegranate Glaze

    First, we start on a Balsamic Pomegranate Glaze, as it takes about 25-30 minutes to come together. This glaze packs so much flavor and only requires two ingredients. There’s really nothing like roasted carrots with pomegranate!

    For this pomegranate glaze recipe, mix equal parts pomegranate juice and balsamic vinegar in a small pot.

    Simmer at a medium-low heat until the liquid has reduced enough to stick to the back of a spoon (about 25-minutes). 

    During that same time, you can prep the carrots by peeling and chopping!

    Roast the Carrots 

    Make sure to pre-heat the oven to 425ºF before starting any carrot prep-work.

    First, you’re going to peel the carrots - which is completely optional if you prefer the skins on carrots. 

    Next, we’re going to cut the carrots on a diagonal in ½ inch rounds. Thicker carrots make sure to cut smaller so that all pieces are a similar size.

    After that, place the carrots on a baking sheet lined with parchment paper or aluminum foil to prevent from sticking.

    Roast the carrots for 20 minutes, until fork tender.

    Finally, to combine the balsamic pomegranate glaze and roasted carrots, drizzle the glaze over the carrots and toss carrots to coat. Serve with additional glaze on the side.

    Serving Options

    This carrot side dish is delicious as is, but if you do want to make it your own, try the following:

    Nutty - Add crushed peanuts, slivered almonds, pistachios or even pecans.

    Herb-a-licious - Top with fresh herbs like fresh parsley, cilantro, mint, fresh thyme or even dill! 

    Extra Veg! - For extra oomph, you can add your favorite hard vegetables like Brussels sprouts, parsnips, turnips, butternut squash.

    Frequently Asked Questions

    What kind of carrots should you use for glazed carrots?

    I used regular carrots for this recipe, however you may use heirloom carrots, baby carrots or even rainbow carrots.

    Do you peel carrots before roasting?

    You can peel carrots before roasting them, but it is completely optional. 

    How to make glazed carrots in advance?

    Roasting the carrots and glazing them in advance will result in mushier carrots. For the best in advance prep, make the glaze ahead of time and drizzle on fresh roasted carrots at the time needed. If you must prep both in advance, keep carrots and glaze separate until serving.

    How do you store honey glazed carrots?

    You can store roasted carrots in the fridge for up to 5-6 days. Keep them in an airtight container. To reheat, place on a baking sheet at 425ºF for 10 minutes.

    What can you use instead of honey?

    Instead of honey, you can substitute for agave nectar or brown sugar.

    How to Store

    You can store roasted carrots in the fridge for up to 5-6 days. Keep in an airtight container.

    To reheat, place carrots on a baking sheet in the oven at 425ºF for 10 minutes.

    What to Serve with Glazed Carrots

    I love serving oven roasted carrots with mains like balsamic fig pork tenderloin, perfectly cooked salmon, roasted chicken breast.

    If you want an additional side dish to pair with this roasted carrots recipe, try some greens like Kale Fennel Salad or Brussels Sprouts Potato Salad. 

    I also love pairing these carrots with some carb dishes like Israeli Couscous, or Mexican rice.

    📖 Recipe

    Featured image of roasted carrots on a baking tray.

    Roasted Carrots with Pomegranate Balsamic Glaze

    Elise Shivamber
    These easy Roasted Carrots are topped with a sweet and savory pomegranate balsamic glaze- four ingredients total! This vegetable side dish is an easy elevated version of your typical roasted carrots! Delicious, simple and Vegan / Gluten-free!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Cooling Time 10 mins
    Total Time 45 mins
    Course Side Dish
    Cuisine American
    Servings 4 people
    Calories 124 kcal

    Ingredients
      

    • 2 Pounds Carrots
    • ½ Teaspoon Salt
    • ¼ Teaspoon Pepper
    • 1 Tablespoon Neutral Oil
    • Parsley for optional garnish

    Balsamic Pomegranate Glaze (makes ¼ cup)

    • ½ Cup Balsamic Vinegar
    • ½ Cup Pomegranate Juice
    • 2 Tablespoons Honey

    Instructions
     

    • Preheat the Oven to 425ºF.
    • Start the balsamic-pomegranate glaze - pour the balsamic vinegar, honey and pomegranate juice into a small non-stick pot. Bring to a boil on medium heat. Then reduce heat to medium-low to let the glaze simmer for 20-25 minutes, stirring occasionally. Reduce until there is a syrupy glaze that sticks to the back of a spoon. Once done, set to the side to cool - it will thicken.
      ½ Cup Balsamic Vinegar, 2 Tablespoons Honey, ½ Cup Pomegranate Juice
    • If you prefer a peeled carrot, peel it (completely optional). Cut carrots on the diagonal in ½” lengths. Halve thicker carrot pieces so that all are around the same size.
      2 Pounds Carrots
    • Spray a baking sheet/pan with oil or line with aluminum/wax paper. Place the chopped carrots on top. Add the avocado oil, salt and pepper onto the carrots and toss gently, to cover all pieces.
      ½ Teaspoon Salt, 1 Tablespoon Neutral Oil, ¼ Teaspoon Pepper
    • Put the carrots into the oven for 20-minutes, stirring once halfway. Once carrots have roasted for 20-minutes, or until fork-tender, remove from oven.
    • Pour ¼ cup of the pomegranate balsamic glaze on top of the carrots and toss to coat.
    • Transfer the glazed carrots onto a serving plate or tray.
    • Sprinkle with fresh parsley.
      Parsley
    • Serve with the remaining balsamic pomegranate glaze on the side.
    • Pour the leftover balsamic-pomegranate glaze into a mason jar and keep in the fridge. It'll keep for 7-10 days.

    Notes

    Nutrition facts are estimated without the balsamic pomegranate glaze.
    You can store roasted carrots in the fridge for up to 5-6 days. Keep in an airtight container. To reheat, place carrots on a baking sheet in the oven at 425ºF for 10 minutes.
    Carrots - Use any kind of fresh carrots! Baby carrots work great for convenience, or rainbow carrots are beautiful for colors!
    Balsamic Vinegar - Substitute for red wine vinegar.
    Honey - The honey adds a little bit of sweetness to the savory glaze. Substitute for brown sugar.
    Pomegranate Juice - Pomegranate juice adds a nice sweetness to the glaze. Substitute for any fruit juice that you like, or double the balsamic vinegar. For the cleanest ingredients, make sure to avoid pomegranate juices made from concentrate.
    Roasting the carrots and glazing them in advance will result in mushier carrots. For the best in advance prep, make the glaze ahead of time and drizzle on fresh roasted carrots at the time needed. If you must prep both in advance, keep carrots and glaze separate until serving.

    Nutrition

    Calories: 124kcalCarbohydrates: 22gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 447mgPotassium: 727mgFiber: 6gSugar: 11gVitamin A: 37889IUVitamin C: 13mgCalcium: 76mgIron: 1mg
    Keyword balsamic, balsamic glazed carrots, balsamic pomegranate glaze, carrot, carrot side dish, glazed carrots, honey glazed carrots, pomegranate, roasted carrots, roasted glazed carrots, side dish, thanksgiving
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