Balsamic & brown sugar roasted carrots

Balsamic & brown sugar roasted carrots

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 10 mins Cook: 1 hr


Serves 4
Bring out the sweetness of carrots with this new side dish, great with casseroles or a roast

Nutrition and extra info

  • Vegetarian
  • Vegan
  • Dairy-free

Nutrition: per serving

  • kcal107
  • fat6g
  • saturates1g
  • carbs13.5g
  • sugars13g
  • fibre3g
  • protein1g
  • salt0.58g
Save to My Good Food
Please sign in or register to save recipes.


  • 500g carrot, peeled and halved lengthways



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 tsp light muscovado sugar


  1. Heat oven to 180C/fan 160C/gas 4. Cook carrots in boiling water for 10-15 mins, until they are starting to soften, but still have some bite. Drain and pat dry.

  2. Spread the carrots out in a roasting tin, drizzle with the oil and vinegar, then sprinkle over the sugar. Season well with sea salt and black pepper, then roast for about 45 mins, turning occasionally, until the sugar has caramelised and the carrots are soft and tender.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
26th Sep, 2010
The carrots are naturally sweet. I've made this recipe a few times and varied the amount of sugar I've used to try and find the right amount. At the moment I think one and a half teaspoons is just about right. Other than the sweetness, the recipes is lovely and the carrots taste excellent.
23rd Jun, 2009
Delicious! I just wish I'd made more!
7th May, 2009
These were OK but I've done nicer flavoured roast carrot recipes. I found that the caramel was verging towards burnt before the carrots were tender.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?