Sweet & Savory Balsamic Rosemary Roasted Carrots: An Easy, Healthy Side Dish

Transform ordinary carrots into a show-stopping side with these Sweet & Savory Balsamic Rosemary Roasted Carrots. Perfectly caramelized edges meet tender centers in this effortless one-pan recipe, balanced with tangy balsamic vinegar, aromatic fresh rosemary, and a hint of natural sweetness. Ideal for weeknight dinners or holiday feasts, this dish delivers restaurant-quality flavors with minimal prep—ready in 50 minutes and packed with nutrients.

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Recipe

Servings: 4

Calories per Serving: 135 kcal

Total Time: 50 minutes

Balsamic Rosemary Roasted Carrots (Easy, Healthy Side Dish)

Ingredients

• 1½ lbs (680g) carrots – peeled and cut into thick slices or sticks for even roasting.

• 2 tbsp olive oil – or avocado oil for a high-heat alternative.

• 1 tbsp balsamic vinegar – adds a rich, tangy glaze.

• 1 tbsp maple syrup or honey – optional for balancing acidity.

• ½ tsp sea salt – enhances natural sweetness.

• ¼ tsp ground black pepper – for subtle warmth.

• 1 to 1½ tsp fresh rosemary – finely chopped for aromatic depth, or whole spring for gentler aroma.

Instructions

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to streamline cleanup.

• Toss the carrots in a large bowl with olive oil, balsamic vinegar, maple syrup (if using), salt, pepper, and rosemary until evenly coated.

• Arrange in a single layer on the prepared sheet, ensuring space between pieces to promote caramelization.

• Roast for 35–40 minutes, flipping halfway, until fork-tender with golden-brown edges.

• Serve immediately, optionally drizzling with extra balsamic or a sprinkle of flaky salt for contrast.

Nutritional Value (Per Serving)

Calories: 135 kcal

Carbohydrates: 18g

Sugars: 10g

Fiber: 4g

Fat: 7g

Saturated Fat: 1g

Protein: 1g

Sodium: 310mg

Vitamin A: 350% DV

Vitamin C: 10% DV

Calcium: 4% DV

Iron: 3% DV

Storage Instructions

Allow roasted carrots to cool completely before transferring to an airtight container. Refrigerate for up to 4 days. Reheat at 350°F (175°C) for 10–15 minutes to restore crisp edges. For meal prep, double the batch and freeze for up to 3 months—thaw overnight before reheating.

Ingredients

Toss ingredients

Bake

Stir halfway

Serve

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Prompt

Here's how I prompted the recipe for Balsamic Rosemary Roasted Carrots (Easy, Healthy Side Dish).

I wanted a quick side dish to pair with my new sauce. I didn't have a lot of time on my hands, so I asked ChatGPT for help:

Oven roasted carrots recipe. A little balsamic vinegar also cool. Need to be ready in 1 hour tops

It provided me with the recipe:

Here’s a fast and flavorful Oven-Roasted Carrots with Balsamic Glaze recipe that’s ready in under an hour:

Oven-Roasted Carrots with Balsamic Glaze

Prep time: 10 minutesCook time: 35–40 minutesTotal time: 50 minutesServings: 4

Ingredients

• 1½ lbs (about 680g) carrots, peeled and cut into sticks or thick rounds

• 2 tbsp olive oil (or avocado oil)

• 1 tbsp balsamic vinegar

• 1 tbsp maple syrup or honey (optional, for balance)

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp dried thyme or rosemary (optional)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

2. Toss carrots in a bowl with olive oil, balsamic vinegar, maple syrup (if using), salt, pepper, and herbs.

3. Spread carrots in a single layer on the baking sheet. Don’t overcrowd—use two sheets if needed.

4. Roast for 35–40 minutes, flipping once halfway through. They should be browned at the edges and tender inside.

5. Serve warm, optionally drizzling with a tiny bit more balsamic before serving.

Serving Ideas:Great alongside roast chicken, steak, or a quinoa bowl. Leftovers are good tossed into salads or wraps.

Storage Instructions:Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat at 350°F (175°C) for 10–15 minutes.

I thought to myself, why not add rosemary? My garden is overflowing with Rosemary:

Can I add fresh rosemary?

It said yes:

Yes, fresh rosemary works great here! Use about 1 to 1½ teaspoons of finely chopped fresh rosemary in place of the dried herbs. Add it in the same step when tossing the carrots with oil and balsamic—roasting will mellow its sharpness and infuse the carrots nicely.

Just be sure to chop it well so it distributes evenly and doesn’t overwhelm a bite.

Knowing my children, I knew chopped rosemary would be too texture-y and too bitter. So I asked:

Why not whole spring directly?

It answered:

Good question. You can use whole sprigs or larger pieces of rosemary instead of chopping—this works well if:

• You want a more subtle rosemary flavor (the sprigs infuse the oil and roast aroma without intense bites).

• You prefer to remove the rosemary after roasting, avoiding bits of herb in the final dish.

But if you're going for max flavor in every bite, chopped rosemary is the way to go. It clings to the carrots and roasts into a savory crust.

So it's just a matter of preference:

• Chopped rosemary = bold, even flavor.

• Whole sprigs = gentler, more aromatic.

Scroll to the top or click the link below for the final recipe.

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