These Roasted Balsamic and Brown Sugar Carrots are a delicious side dish recipe for Easter or a weeknight dinner. With minimal ingredients and prep time, this beautiful side dish will be a great addition to your table!
Balsamic and Brown Sugar Roasted Carrots
AuthorAmanda @ Old House to New Home
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.