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A bowl of roasted carrots has parsley on top and around it. There's a bowl of salad behind it.
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Maple Balsamic Carrots

These yummy male balsamic 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!
Course Side Dish
Cuisine American
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 121kcal
Author Marly McMillen

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
Cups - Metric

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.
    Baby carrots are being tossed into a bowl with a balsamic mixture.
  • Place the carrots on the prepared baking sheet, spreading them out to a single layer. Drizzle with more sauce.
    Marinated baby carrots are on a baking sheet.
  • 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.

Nutrition

Calories: 121kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 121mg | Potassium: 375mg | Fiber: 4g | Sugar: 13g | Vitamin A: 21019IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 2mg