Roasted tender carrots tossed in a maple and balsamic glaze. This easy carrot recipe is so flavorful and makes a beautiful presentation topped with pomegranate seeds. A delicious side dish with fresh simple ingredients to pair with your main course!
Balsamic Maple Glazed Baby Carrots
Sometimes you can get stuck in a side dish rut. I love that these easy maple balsamic roasted carrots take roasting regular carrots to the next level with a sweet glaze. The pomegranate seeds on top add a fun pop of color and texture, and make these carrots beautiful enough for Christmas dinner or your Thanksgiving table!
For more easy gluten free side dishes, check out Mexican Green Beans, Gluten Free Mashed Potatoes, or Healthy Street Corn. See Best Gluten Free Side Dishes for even more ideas!
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Why this recipe works
- Using baby carrots not only saves a ton of time on prep, but it also ensures all the carrots cook evenly since they will all be the same size.
- Easy enough for weeknight dinners, but special enough for your Thanksgiving dinner table!
- Vegan
- Gluten free
- Dairy free
Ingredients
Carrots
Using baby carrots is such a time saver for this easy side dish! They are already peeled and cut to size. You can also use regular carrots and peel and cut them yourself. Multicolor carrots would make for a pretty presentation!
Have leftover carrots? Try this Carrot Ginger Turmeric Juice!
Avocado oil
I like using a neutral oil like avocado oil for roasting vegetables. You can substitute for olive oil if needed.
Balsamic vinegar
You can substitute for red wine vinegar if needed. Balsamic vinegar makes a syrupy glaze when reduced, so it's perfect for glazing roasted vegetables.
Love the sweet flavor of balsamic? Try Pork Tenderloin with Balsamic Fig Glaze.
Maple syrup
Make sure to use pure maple syrup and not the imitation maple syrup. You can substitute for honey if needed.
Pomegranate seeds
Pomegranate seeds, also called pomegranate arils, add a juicy and crunchy texture to this gluten free side dish.
See the recipe card below for a full list of ingredients and measurements.
Equipment
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How to Make Glazed Baby Carrots
Roast
Toss with seasonings and roast carrots until they are soft and lightly browned.
Reduce
While the carrots are roasting, combine the ingredients for the glaze and simmer until reduced.
Glaze
Toss carrots with maple balsamic glaze and return to the oven to finish roasting.
Finish
Remove the carrots from the oven, and sprinkle with fresh herbs and pomegranate seeds, if desired.
What to Serve with Roasted Carrots
Glazed roasted carrots make the perfect side dish for so many main courses! They go well with chicken, fish, and beef, but I especially love them with pork. Here are some of my favorite main dishes to serve with balsamic maple glazed carrots.
Variations
This easy 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 more fresh herbs like fresh parsley, cilantro, mint, fresh thyme or even dill!
Extra Veggies: For extra oomph, you can add your favorite hard vegetables like brussels sprouts, parsnips, turnips, butternut squash.
Expert Tips
Use baby carrots: Using baby carrots saves time on prep but also ensures the carrots cook evenly. If you are using regular orange carrots, try to cut them into similar sizes, as larger carrots will take longer to cook than smaller carrots.
Don’t overcrowd the pan: The pan should be full, but not overcrowded. Leaving too much space will allow the glaze to burn. Packing the pan too full could lead to the carrots steaming rather than roasting.
Watch the glaze: When making the balsamic maple glaze, watch it very closely. Reducing too much will cause the syrup to become too thick, and it won’t coat the carrots as easily. It will also burn more easily once tossed with the carrots and returned to the oven.
Reduce the oven temperature: Be sure you don’t skip the step of reducing the oven temperature. If the oven remains at the original temperature the glaze may burn.
Make ahead: 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.
Storage and Reheating
Storage: You can store roasted carrots in the fridge for up to 5-6 days. Keep in an airtight container.
Reheating: To reheat, place carrots on a baking sheet in the oven at 425ºF for 10 minutes. Or microwave for 30-60 seconds until lightly warmed through.
Frequently Asked Questions
Why are my roasted carrots tough?
If your carrots are still hard and tough, they are very likely undercooked. They should be easily pierced with a fork and tender. If they are not, add extra cooking time.
Do you have to peel carrots before roasting?
If you are using baby carrots, you don’t have to peel them prior to roasting. If using whole carrots, peeling them before roasting will result in a better texture.
More Delicious Sides
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📖 Recipe
Roasted Maple Balsamic Glazed Carrots Recipe
Equipment
- Knife
Ingredients
- 2 pounds baby carrots
- 2 tablespoons avocado oil or other neutral oil
- 1 teaspoon coarse Kosher salt
- ½ cup balsamic vinegar
- ¼ cup real maple syrup
- Dash fresh ground black pepper
- Dash garlic powder
- ¼ cup pomegranate seeds
- 1 tablespoon fresh herbs optional
Instructions
- Preheat the oven to 400°F and cover a rimmed baking sheet with aluminum foil or parchment paper.
- Place the carrots into a colander and lightly rinse. Pat dry with paper towels and spread in a single layer on the baking sheet.
- Toss the carrots with oil and salt, and place in the oven. Roast for 18-20 minutes, or until the carrots begin to become tender and are lightly browned.
- While the carrots are roasting, in a small saucepan, whisk together the balsamic vinegar, maple syrup, black pepper, and garlic powder. Place over medium-low heat, and bring to a simmer. Let simmer until the mixture is reduced by half. Remove from the heat.
- Once the carrots have begun to become tender, remove them from the oven. Reduce the oven temperature to 375°F. Drizzle the carrots with the maple balsamic glaze, and toss to evenly coat.
- Return the carrots to the oven, and roast for an additional 10-12 minutes, tossing halfway through, until the carrots are tender and the glaze evenly coats the carrots.
- Remove the carrots from the oven, and sprinkle with fresh thyme leaves and pomegranate seeds, if desired.
Notes
- When making the glaze, watch it very closely. Reducing too much will cause the syrup to become too thick, and it won’t coat the carrots as easily. It will also burn more easily once tossed with the carrots and returned to the oven.
- Be sure you don’t skip the step of reducing the oven temperature.
- The pan should be full, but not overcrowded. Leaving too much space will allow the glaze to burn. Packing the pan too full could lead to the carrots steaming rather than roasting.
- Do NOT skip the step of tossing the carrots and glaze halfway through cooking. This allows the glaze to fully coat the carrots, and it prevents the glaze from burning.
- Storage: You can store roasted carrots in the fridge for up to 5-6 days. Keep in an airtight container.
- Reheating: To reheat, place carrots on a baking sheet in the oven at 425ºF for 10 minutes. Or microwave for 30-60 seconds until lightly warmed through.
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