Cooking with Kyle: Balsamic-roasted carrots

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

This perfect fall recipe is diet-friendly, easy, and very different from traditional glazed carrots. If you prefer a sweeter dish, add 3 T honey to the balsamic vinegar and whisk.

Kyle says roasting enhances natural sugars in the carrots and additional sweetener is not necessary. Serves 4-6. Recipe may be multiplied as needed.


  • 1 lb carrots, scrubbed and sliced or 1 lb baby carrots
  • 4 T Olive oil
  • 3 T balsamic vinegar
  • 1/2 t coarse salt
  • 1/2 t pepper
  • 1-2 cloves garlic, minced (or 1/2 t dehydrated garlic)
  • 2 T fresh Thyme (or 2 t dried Thyme)


  1. Preheat oven to 400 degrees.
  2. In a baking pan, toss together the carrots, salt, pepper, garlic, oil and 1/2 of the balsamic vinegar. Spread carrots evenly in one layer on pan.
  3. Roast 15-18 minutes.
  4. Remove pan from oven; agitate and shake pan to move carrots about. Drizzle with remaining balsamic vinegar.
  5. Return to oven. Continue to roast 5-7 minutes or until roasted to desired tenderness.
  6. Remove from oven. Add thyme and lightly toss.

Latest News

More News

National News

More National

Washington D.C.

More Washington DC Bureau

Your Local Election HQ

More Your Local Election HQ

Latest News

More News


KFOR Podcasts

More Podcasts

Follow @KFOR on Twitter