How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Balsamic Roasted Carrots ?

You need 9 ingredients. The key ingredients include: 1 medium onion, sliced, 1 lb bag carrots, 1 tbl Traditional Balsamic Vinegar, 1 tbl Raspberry Balsamic Vinegar, and more.

Is Balsamic Roasted Carrots suitable as general?

Yes, Balsamic Roasted Carrots falls under the General category and is a great choice for this type of meal.

How do I store leftover Balsamic Roasted Carrots ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Balsamic Roasted Carrots Recipe

Name: Balsamic Roasted Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, sliced; 1 lb bag carrots; 1 tbl Traditional Balsamic Vinegar; 1 tbl Raspberry Balsamic Vinegar; 2 tbl Blood Orange Olive Oil; 1 very small pinch (about 1/8 tsp) rosemary; 1 very small pinch (about 1/8 tsp) thyme; black pepper; salt (I use Himalayan Pink salt -- but you can use coursely ground sea salt too)

Try this homemade Balsamic Roasted Carrots recipe the whole family will love. Made with onion, carrots, Vinegar and Vinegar. Easy step-by-step instructi…

This Balsamic Roasted Carrots relies on simple, everyday ingredients such as medium onion, sliced, bag carrots, tbl blood orange olive oil and black pepper. It comes together quickly and makes 4 servings, at about 563 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 medium onion, sliced
1 lb bag carrots
1 tbl Traditional Balsamic Vinegar
1 tbl Raspberry Balsamic Vinegar
2 tbl Blood Orange Olive Oil
1 very small pinch (about 1/8 tsp) rosemary
1 very small pinch (about 1/8 tsp) thyme
black pepper
salt (I use Himalayan Pink salt -- but you can use coursely ground sea salt too)

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Quick Info

Servings
4 servings
Calories
563 kcal
Category
General

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