Easter is literally right around the corner, and as you’re planning your delicious menus for this spring holiday, here’s an easy and elegant side dish– roasted rainbow carrots with a delicious balsamic glaze! These carrots are so simple. I feel like side dishes on holidays should be easy because there’s so much going on. But these are so elegant looking when they’re done, that no one needs to know how easy they were to make. These are sweet and tangy and so beautiful and delicious. Make them for Easter and then again for an easy weeknight side dish!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Rainbow carrots – These should be fairly easy to find, especially around Easter time. Look in the organic produce section. I’m using baby carrots, but if all you can find is whole carrots that’s ok, just peel and slice them to uniform sizes. If you can’t find rainbow carrots, feel free to use regular orange carrots.
- Extra virgin olive oil
- Kosher salt
- Black pepper
- Balsamic vinegar
- Granulated sugar
- Chives – You can find fresh chives in the produce department of the grocery store with the other fresh herbs.
How to Make Roasted Rainbow Carrots with Balsamic Glaze
- Slice any large carrots in half length-wise so they are mostly even-sized. Toss in olive oil and sprinkle with salt and pepper and spread out in a single layer in a baking sheet or pan. Roast for about 30 minutes, until carrots are tender.
- While carrots are cooking, place balsamic and sugar in a very small sauce pan and bring to a simmer. Simmer lightly for about 5 minutes until the mixture has reduced by about half and appears thickened and syrupy.
- Remove carrots from oven and place in serving dish. Drizzle that balsamic glaze on and then give the dish a big sprinkling of freshly snipped chives (or chipped snives, as my Mom always used to say!).
Storing and Other Tips
- Store leftover carrots in an airtight container in the refrigerator and enjoy within 3-5 days for best results.
- If your balsamic reduction becomes TOO thick, simply add a little warm water and stir until desired consistency is reached.
Frequently Asked Questions
I prefer homemade balsamic glaze, and it’s so easy to make! But you can absolutely use a store bought glaze if that’s what you prefer.
I would recommend giving them a toss in a hot pan on the stovetop, a few minutes in a hot oven, or even the air fryer. Any of these methods will help reheat without turning the carrots to mush. I would avoid using the microwave.
Balsamic-Glazed Rainbow Carrots
Equipment
Ingredients
- 12 ounces baby carrots rainbow or regular
- 2 teaspoons extra virgin olive oil
- ¼ teaspoon kosher salt
- a few pinches black pepper
- 4 tablespoons balsamic vinegar
- 2 tablespoons sugar
- 1-2 tablespoons chopped chives
Instructions
- Preheat oven to 400℉.
- Slice any large carrots in half length-wise so they are mostly even-sized. Toss in olive oil and sprinkle with salt and pepper and spread out in a single layer in a baking sheet or pan.
- Roast for about 30 minutes, until carrots are tender. While carrots are cooking, place balsamic and sugar in a very small sauce pan and bring to a simmer. Simmer lightly for about 5 minutes until the mixture has reduced by about half and appears thickened and syrupy.
- Remove carrots from oven and place in serving dish. Drizzle with desired amount of balsamic glaze and sprinkle with chives.
Notes
- Store leftover carrots in an airtight container in the refrigerator and enjoy within 3-5 days for best results.
- If your balsamic reduction becomes TOO thick, simply add a little warm water and stir until desired consistency is reached.
Questions & Reviews
Made these tonight for Easter dinner. So good and a simple, fun twist on normal carrots. Thank you!
Rainbow carrots are always so pretty! Saved this to Pinterest!
I’ve never seen carrots like that before. Do they taste like regular carrots? This is a fun twist on a side dish that’s usually a little boring. Thanks!
Yep, they taste just the same, just prettier! You can totally make this recipe with normal baby carrots as well 🙂
Hoping I can find those carrots. They are beautiful. And roasted baby carrots are my favorite. Pretty sure I could eat 3 lbs of them just by myself. Ahhhh, the magic of roasting veggies….