If you’re looking for an easy and flavorful vegetable side dish for the holidays, here you go! Slightly sweet with just a hint of balsamic tang. Maple Balsamic Roasted Carrots pair perfectly with roasted turkey or your favorite ham.
I use to steam most of my veggies, but in the last couple years I’ve become a little obsessed with roasting everything. Roasted veggies are almost as good as candy.
Sea Salt and Olive oil are a must. Seriously, there is a difference when you use vegetable or canola oil with regular salt. If you don’t have olive oil or sea salt use what you have, they will still taste good. But if you want the full potential of the flavor you need to use olive oil and sea salt.
I wanted a way to turn one of my favorite roasted vegetables into a dish worthy of the Thanksgiving Table. Adding the hint of maple and sweetness along with the balsamic vinegar was just what I was hoping for.
The best part is how low-maintenance these roasted carrots are to make. All you have to do is half some baby carrots, toss them in the olive oil, maple syrup, and balsamic vinegar and then giving ’em a few shakes of coarse sea salt and cracked black pepper. YUM!
- 1 lb baby carrots, halved lengthwise
- ¼ cup olive oil
- 2-3 tbsp maple syrup (depending on how sweet you like your carrots)
- 2 tbsp balsamic vinegar
- Course sea salt
- Cracked black pepper
- Preheat oven to 400 degrees
- In a large mixing bowl whisk together the olive oil, maple syrup and balsamic vinegar.
- Add carrots and toss until all carrots are coated.
- Spread coated carrots onto a cookie sheet that has been sprayed with cooking spray or covered in foil.
- Sprinkle carrots with coarse sea salt and coarse black pepper.
- Bake at 400 degrees for 20 minutes, stir and bake for an additional 10-15 minutes or until carrots are tender and look nicely roasted.
- If you want them to get a little more char, place them under the broiler for a minute or two.