Baked Maple Balsamic Carrots - the perfect fall veggie side dish. These carrots are so good yet simple to make. They pair well with any protein whether that be meat, fish, or tofu.
I love carrots. It is one of my favorite fall veggies, for more delicious carrot recipes try my hot honey carrots, harissa lemon carrots or smashed carrots.
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Why you'll love this recipe
It is easy to make and made in your oven.
The maple and balsamic give this squash perfect fall flavor.
It is vegetarian, vegan, dairy free and gluten free.
It is the perfect veggie side and goes so well with any protein.
Ingredients
- carrots
- oil
- balsamic
- maple syrup
- salt
- pepper
- garlic powder
See the recipe card for full information on ingredients and quantities.
Substitutions
- balsamic - could be subbed with another sweeter vinegar such as champagne vinegar.
- maple syrup - can be subbed with honey.
Step-by-Step Instructions
Toss together carrots with oil and spices.
Add to sheet pan and bake.
Serve.
Storage instructions
You can store the extra carrots in a sealed container in your fridge for up to 4 days.
Recipe Pro-Tips
Use a good quality balsamic for the best tasting carrots.
Recipe FAQS
Carrots are full of vitamins like c and a which can promote healthy vision.
Balsamic vinegar is not fermented. It is created by pressing grapes into barrels.
Other veggie sides to try
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Maple Balsamic Carrots
Ingredients
- 5 carrots - roughly chopped
- ½ tablespoon balsamic
- ½ tablespoon maple syrup
- ½ tablespoon oil
- pinch salt
- pinch black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 400 degrees.
- Add carrots to a bowl and toss with oil, balsamic, salt, pepper and garlic powder.
- Add carrots to a sheet pan lined with parchment paper (or a non stick sheet pan) and bake for 25-30 minutes.
- Serve carrots and enjoy!
Ann says
This roasted carrot recipes great! it’s super easy and it comes out exactly like it should based on the recipe directions. These are a super easy side dish for weeknight dinners. The balsamic and maple syrup were a nice contrast. The carrots were not too sweet or too savory, but a very nice balance.
Kristi says
Thank you Ann!