Rosemary-Infused Balsamic Roasted Carrots
Sweet carrots roasted with rosemary and balsamic vinegar until tender-crisp with a glossy glaze. This mediterranean-inspired vegetarian (gluten-free) ready in about 35 minutes pairs carrots, balsamic vinegar, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.25 lbs carrots
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp fresh rosemary
- 1 tbsp honey
- 1/4 tsp sea salt
Instructions
- Step 1: Preheat oven to 400°F. Peel carrots and cut into 3-inch lengths. Toss with 1 tbsp olive oil, 1/4 tsp salt, and 1 tbsp chopped rosemary in a bowl.
- Step 2: Spread carrots on a parchment-lined sheet pan. Roast for 20 minutes, then flip and roast for 10 more minutes until tender but still holding shape.
- Step 3: While carrots roast, whisk balsamic vinegar, honey, and remaining 1 tbsp olive oil in a small bowl.
- Step 4: Drizzle glaze over roasted carrots, toss gently, and return to oven for 3-4 minutes until glaze bubbles and coats carrots. Sprinkle with extra rosemary before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rosemary-Infused Balsamic Roasted Carrots take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rosemary-Infused Balsamic Roasted Carrots?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrots from drying out.
Can I substitute ingredients in Rosemary-Infused Balsamic Roasted Carrots?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rosemary-Infused Balsamic Roasted Carrots for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Rosemary-Infused Balsamic Roasted Carrots gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
