Balsamic Glazed Sheet Pan Carrots
Balsamic Glazed Sheet Pan Carrots
Ingredients
For the Carrots
- 2 pounds carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Balsamic Glaze
- 1/4 cup balsamic vinegar
- 2 tablespoons maple syrup
- 1 clove garlic, minced
- 1 teaspoon fresh thyme, chopped
For Garnish
- 1 tablespoon fresh parsley, chopped, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the peeled and cut carrots with olive oil, salt, and black pepper. Toss well to ensure the carrots are evenly coated.
⏱️ 3 min
- 3
Spread the seasoned carrots in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the carrots instead of roasting them. If necessary, use two baking sheets.
⏱️ 2 min
- 4
Roast the carrots in the preheated oven for 15 minutes.
⏱️ 15 min•🌡️ 400
- 5
While the carrots are roasting, prepare the balsamic glaze. In a small bowl, whisk together the balsamic vinegar, maple syrup, minced garlic, and fresh thyme.
⏱️ 5 min
- 6
After 15 minutes of roasting, remove the carrots from the oven. Pour the balsamic glaze over the carrots and toss gently to coat. Return the carrots to the oven.
⏱️ 2 min•🌡️ 400
- 7
Continue roasting for another 10 to 15 minutes, or until the carrots are tender-crisp and the glaze has thickened and caramelized slightly. Keep an eye on them to prevent burning.
⏱️ 10 min•🌡️ 400
- 8
Remove from the oven, transfer to a serving dish, and garnish with fresh chopped parsley, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Balsamic Glazed Sheet Pan Carrots
Ingredients
For the Carrots
- 2 pounds carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Balsamic Glaze
- 1/4 cup balsamic vinegar
- 2 tablespoons maple syrup
- 1 clove garlic, minced
- 1 teaspoon fresh thyme, chopped
For Garnish
- 1 tablespoon fresh parsley, chopped, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the peeled and cut carrots with olive oil, salt, and black pepper. Toss well to ensure the carrots are evenly coated.
⏱️ 3 min - 3
Spread the seasoned carrots in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the carrots instead of roasting them. If necessary, use two baking sheets.
⏱️ 2 min - 4
Roast the carrots in the preheated oven for 15 minutes.
⏱️ 15 min•🌡️ 400 - 5
While the carrots are roasting, prepare the balsamic glaze. In a small bowl, whisk together the balsamic vinegar, maple syrup, minced garlic, and fresh thyme.
⏱️ 5 min - 6
After 15 minutes of roasting, remove the carrots from the oven. Pour the balsamic glaze over the carrots and toss gently to coat. Return the carrots to the oven.
⏱️ 2 min•🌡️ 400 - 7
Continue roasting for another 10 to 15 minutes, or until the carrots are tender-crisp and the glaze has thickened and caramelized slightly. Keep an eye on them to prevent burning.
⏱️ 10 min•🌡️ 400 - 8
Remove from the oven, transfer to a serving dish, and garnish with fresh chopped parsley, if desired. Serve immediately.
⏱️ 1 min