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roasted purple carrots with balsamic dressing
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Oven-roasted carrots with balsamic vinaigrette

Enjoy these tender and delicious oven-roasted carrots as a side dish. They are perfect on their own as well.
Temps de préparation5 min
Temps de cuisson35 min
Temps total40 min
Cours: dinner, Side Dish
Cuisine: American, anti-inflammatory, clean eating, Vegan
Mot-clé: balsamic vinaigrette, carrots side dish, oven-roasted carrots, roasted carrots, roasted carrots recipe, whole roasted carrots
Portions: 2
Auteur: Githu
Cost: 3€


  • 6-8 medium carrots (I used purple carrots)
  • a piece of fresh ginger
  • 4 cloves of garlic
  • some fresh herbs of your choice (optional)

Balsamic vinaigrette

  • 2 tbsp balsamic vinegar
  • 1 tbsp tamari sauce
  • 1 tsp smoked paprika (as you desire)
  • ½ tsp Dijon mustard
  • pinch of salt
  • some black pepper (freshly ground if possible)
  • 3 tbsp cold-pressed olive oil


  • Put your oven to heat at 200°C/395°F
  • Start by cleaning and then pat dry your carrots
  • In a small bowl, bring all balsamic ingredients and mix them well to make a balsamic vinaigrette
  • Slice some fresh ginger
  • Put the carrots in a baking tin and add some of the balsamic vinaigrette. Mix well. You can use your hands to mix so that the carrots are all covered with the vinaigrette
  • Add the slices of ginger and whole garlic with their skin on
  • Roast halfway, then turn the carrot,s and put back in the oven to roast till tender
  • Let the carrots cool before serving.
  • Cut the roasted carrots lengthwise to serve together with the garlic & ginger
  • Sprinkle with fresh herbs and drizzle some of the remaining vinaigrette.
  • Serve with rice, quinoa, or fish.
  • Thank you for sharing this recipe. Many blessings to you and yours.