Roasted Maple Balsamic Glazed Carrots Recipe

Maple balsamic glazed carrots topped with pomegranate seeds and fresh herbs.

No ratings yet

Roasted Maple Balsamic Glazed Carrots Recipe

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!

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American

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

Servings: servings

Calories: 124kcal

Author: Elise Shivamber

Equipment

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.

Nutrition