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Balsamic-Glazed Rainbow Carrots


Sweet roasted carrots drizzled with an amazing balsamic reduction and and sprinkled with fresh chives. Easy, elegant side dish.


  • 12 ounces baby carrots (rainbow or regular)
  • 2 teaspoons extra virgin olive oil (I prefer our Blood Orange Olive Oil)
  • 1/4 teaspoon kosher salt
  • a few pinches black pepper
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons sugar
  • 12 tablespoons chopped chives


  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. Remove carrots from oven and place in serving dish. Drizzle with desired amount of balsamic glaze and sprinkle with chives.


  • *If your balsamic reduction becomes TOO thick, simply add a little warm water and stir until desired consistency is reached.