Your search for the best side dish ends here. Sweet and buttery balsamic glaze roasted carrots are the perfect addition to any main meal. They are sweet, sticky and buttery and roasted to perfection.
Sweet & Buttery Balsamic Roasted Carrots
You can’t go wrong with the combination of butter, honey, balsamic and olive oil. It creates a sweet, sticky and rich sauce that is irresistibly delicious. When roasting carrots, these flavours makes it one of the best side dishes you could ask for!
It’s true, I am not always one for a side dish – I love a main meal. However, stealing the show always is these glazed carrots. And, mopping up the leftovers with a fresh piece of bread IS encouraged when it tastes this good.
What you need for the best roasted carrots
Carrots – this is an obvious one but I did want to specify that I always prefer to roast dutch carrots. Not only are the tiny and cute but they are sweet and tender when roasted. They also look that little bit fancier when laid out on your dinner table.
Balsamic – this recipe calls for a sticky or sweet balsamic glaze. Reducing the balsamic vinegar until sweet and sticky will make the glaze. For this reason, I have omitted honey from the recipe however, you can add some if you can only get your hands on regular or balsamic or prefer that extra sweetness!
Butter – butter is what brings this dish all together – balancing out the sweetness with a rich creaminess,.
Toppings – these carrots are delicious served on their own. Making them even tastier is possible if you serve with a little dukkah or fresh dill.
Check out my other side dish recipes
Garlic butter crispy smashed potatoes
Garlic confit crispy roasted potatoes
If you make this recipe, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Sweet & Buttery Balsamic Roasted Carrots
Ingredients
- 1 bunch dutch carrots
- 1 tbsp olive oil
- 1 tbsp sticky balsamic
- 50 g butter
- pinch salt and pepper
- 1 sprig rosemary
- dukkah to serve
- fresh dill to serve
Instructions
- Preheat the oven to 180 degrees celsius.
- Peel the dutch carrots and place into an oven proof dish. Drizzle the olive oil and balsamic glaze all over. Place the butter and rosemary into the pan and season the carrots with salt and pepper. Bake for 30 minutes.
- Serve immediately on its own or with a sprinkling of fresh dill and dukkah.
Hello, I’m French and I’m a big fan of your recipes. I would like to try this recipe but I would like to know what is the cream that you put on the slice of bread under the carrots? thank you for your reply
Thank you! That was whipped ricotta!