Balsamic Roasted Carrots
These tasty balsamic roasted carrots are the perfect side dish for your favorite plant-based meals. They’re cooked until tender and the balsamic glaze adds the best flavor!
When you’re looking for the perfect side dish for your plant-based meals, look no further than carrots. That’s because roasted carrots are easy to make and add a pop of color and flavor to just about any dish you serve them with.
Why This Recipe is a Winner
- Using baby carrots make this recipe easy to make
- Adding a bit of sweetener creates a delicious caramel flavor once baked
- Baking carrots until tender makes them a perfect side dish for just about any meal
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Balsamic vinegar — Use your favorite balsamic vinegar for this recipe.
- Olive oil — Any neutral oil will work.
- Agave nectar — For maple balsamic roasted carrots, substitute maple syrup.
- Baby carrots — You’ll need two pounds of baby carrots.
- Seasonings — Add salt, pepper, and chopped fresh parsley to taste.
Storage Tips
Store these in an airtight container and keep them in the fridge for up to 5 days. You can freeze roasted carrots in a freezer-safe container for up to 9 months. They may because a bit softer when thawed.
Roasting Guide
Some people prefer completely tender carrots, while others like a bit of crunch. Here’s more information on how to get the texture you’re looking for:
- Tender Carrots — Using smaller carrots, like baby carrots, will help make them more tender. You can also steam them for a few minutes in the microwave before roasting. To do that, place the carrots in a microwave-safe bowl, cover, and microwave for up to a minute. Set aside to let them cool. Then follow the instructions for glazing and roasting.
- Carrots with a Bit of a Crunch — Simply follow the instructions for this recipe and adjust the baking time to suit your needs. You can test one of the carrots with a fork to help determine the tenderness. If you feel resistance with the fork, the carrots are still firm in the middle.
Serving Suggestions
Here are some vegan main meals that are even better with roasted carrots on the side:
- Either this Vegan Chicken or this Roasted Vegan Turkey is a great main dish to serve with vegetable sides
- Serve Vegan Chicken Parmesan with pasta and carrots
- This Vegan French Dip Sandwich is even better with tender carrots on the side
- Vegan Kabobs are perfect in the summer with roasted carrots
- Don’t forget to serve Vegan Twice Baked Potatoes as a main meal with lots of tasty sides.
Vegan Side Dishes
Plant-based recipes are the start of the show when it comes to side dishes. If you love these vegan balsamic carrots, here are even more vegan side dishes to try:
That’s it for these balsamic roasted baby carrots. Enjoy!
Subscribe and get a free Easy Vegan Recipes eBook
Plus our latest vegan recipes, delivered right to your inbox!
Maple Balsamic Carrots
Ingredients
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons maple syrup (or agave nectar)
- 2 pounds baby carrots
- salt and pepper to taste
- 3 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F/200°C. Line a baking sheet with parchment paper.
- In a large bowl combine the vinegar, oil, and syrup.
- Add carrots and toss to coat.
- Place the carrots on the prepared baking sheet, spreading them out to a single layer. Drizzle with more sauce.
- Roast for 20 to 25 minutes until the carrots are fork-tender and golden brown.
- Add salt and pepper to taste. Garnish with parsley and serve warm.
(The products above contain sponsored links to products we use and recommend)
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2020 and was updated to include new photos, new text, and an updated recipe in 2021.
May I freeze left overs?
Hi Gail. Yes, you can freeze the leftovers.
This recipe is so easy. I made it for dinner this weekend and everyone loved it!