Looking for the perfect side dish for Christmas? These Balsamic and Brown Sugar Roasted Carrots are sure to be a standout on your holiday table!
I love the entire holiday season and start feeling festive the moment that Halloween is over. Overkill? Maybe, but I don’t care. Now that we are in mid-December and really in the thick of the season, I couldn’t be happier. Christmas lights, cozy nights, lit candles, and cookies top my list of favorites right now.
I love planning my holiday recipes weeks in advance so if you are starting to think of Christmas side dishes, these balsamic and brown sugar roasted carrots should definitely be on your short list! They are on the healthier side, look absolutely beautiful after roasting, and the taste is so rich and flavorful that you may even have a second helping!
Carrots were never one of my favorite veggies. The boiled kind is definitely for the birds, but I recently learned that roasted carrots are absolutely divine. By adding brown sugar to these carrots, they get all caramelized and delicious. There isn’t any veggie more delicious than a roasted and caramelized one! I have converted my husband to a veggie lover by roasting lots of things…cauliflower, brussel sprouts, and now carrots!
I originally posted this recipe on my contributor side (Pretty Providence!) and a reader pointed out that these carrots are perfect for vegans! I hadn’t thought of that when I was writing it, but they definitely are! So if you have any vegan, gluten-free, or dairy free dinner guests, these roasted carrots are perfect to serve!
This is a great recipe to save for January, too, whenever we all turn to some healthier choices are the indulgence of the holidays! This is a quick and simple side dish for a weeknight dinner!
I hope you are loving December as much as I am and are looking forward to the main event coming up here in just a few short weeks!
Roasted Balsamic and Brown Sugar Carrots
- 8 carrots peeled
- 4 tbsp. balsamic vinegar
- 2 tbsp. olive oil
- 1-2 tbsp. brown sugar
Preheat oven to 425 degrees.
Cut each carrot into three pieces and then cut each piece in half so there is a flat side. Lay carrots, flat side down in a metal baking sheet with sides.
In a small bowl whisk together balsamic vinegar, olive oil, and brown sugar. Start with 1 tbsp. brown sugar and if you prefer sweeter carrots, add more to taste.
Pour vinegar mixture over the carrots and gently tip the pan side to side so that the mixture gets under the carrots. Sprinkle with salt and pepper and then roast for 15-20 minutes or until balsamic mixture has thickened and carrots are a deep golden brown and tender. Garnish with some parsley.