Balsamic Roasted Carrots with Homemade Gremolata

If you really want to impress your family and friends this holiday season, check out these carrots for the holidays!

These carrots are roasted to pefrection, and then topped off with some delicious, sweet, and tangy balsamic vinegar.

While those are finishing off, make this delcious gremolata for some real pop!

Hope you enjoy!

Balsamic Roasted Carrots with Gremolata

Cook and Prep Time: 35 minutes

Serves: 4-6

You Need

  • 2-3 lbs. Carrots, ends trimmed
  • 1 tsp. Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Balsamic Vinegar
For the Gremolata:
  • 1 cup Parsley
  • 2-4 cloves Garlic, grated
  • 2 Lemons, grated
  • Salt, to taste


  1. Rinse and chop the produce accordingly.  Line 1 baking tray and preheat your oven to 400˚F.
  2. Roast the carrots.  Season the carrots with salt and pepper, and coat with 1 tsp. of olive oil.  Roast the carrots for 30-35 minutes.  Remove the carrots halfway, and add the balsamic vinegar, and toss to coat.
  3. Meanwhile, make the gremolata.  Chop the parsley finely, and combine that with grated garlic and lemon zest.  Season lightly with salt.
  4. When the carrots are done roasting, top them with the gremolata, and serve.  Enjoy!

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