Best 8 Roasted Carrots And Red Onion With Balsamic Vinegar Recipes

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Roasting vegetables is a great way to bring out their natural sweetness and caramelize them slightly. Carrots and red onions are two vegetables that are particularly well-suited to roasting, and when they are combined with balsamic vinegar, the result is a dish that is both flavorful and visually appealing. This article will provide you with a recipe for roasted carrots and red onion with balsamic vinegar, as well as some tips for choosing the best vegetables and preparing them for roasting. You will also learn how to make a simple balsamic vinegar glaze to drizzle over the roasted vegetables.

Let's cook with our recipes!

ROASTED CARROTS AND RED ONION WITH BALSAMIC VINEGAR



Roasted Carrots and Red Onion With Balsamic Vinegar image

I made this last year for the holidays, and it was terrific! I added the garlic (of course!) I use a combo of the butter and the olive oil, but Zaar would not let me say this in the recipe. (Or maybe I don't know how to word it right.) Can easily be doubled or even tripled. Hope you enjoy!

Provided by Scoutie

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1 head garlic (optional)
2 lbs carrots, peeled and cut into 1 1/4-inch pieces
1 medium red onion, peeled and cut into one-inch wedges through the root end
3 tablespoons balsamic vinegar
2 tablespoons unsalted butter, melted or 2 tablespoons olive oil
table salt & fresh ground pepper

Steps:

  • Heat oven to 375 degrees. If using the garlic, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.
  • Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil, balsamic vinegar and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes. Add garlic (if using) Raise heat to 425 degrees and continue roasting until tender and evenly browned, 15 to 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.

ROASTED RED ONIONS WITH BUTTER, HONEY, AND BALSAMIC VINEGAR



Roasted Red Onions with Butter, Honey, and Balsamic Vinegar image

Provided by Tyler Florence

Categories     side-dish

Time 54m

Yield 6 servings

Number Of Ingredients 6

6 tablespoons butter
3 tablespoons balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
Salt and freshly ground black pepper
4 red onions, halved

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.

BALSAMIC ONIONS



Balsamic Onions image

Provided by Ina Garten

Categories     condiment

Time 17m

Yield 6 servings

Number Of Ingredients 5

3 small red onions
1/4 cup plus 2 tablespoons good balsamic vinegar
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees.
  • Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.

ROASTED POTATOES, ONIONS, AND CARROTS WITH BROWN SUGAR AND BALSAMIC VINEGAR



Roasted Potatoes, Onions, and Carrots with Brown Sugar and Balsamic Vinegar image

This sweet and savory roasted vegetable dish with carrots and brown sugar was a huge hit with my vegetable-hating nieces this summer.

Provided by Dianna Jacobs-Fresh

Categories     Side Dish     Vegetables     Onion

Time 55m

Yield 8

Number Of Ingredients 10

6 medium potatoes, chopped
6 medium carrots, peeled and chopped
3 medium onions, chopped
6 cloves garlic, crushed
¼ teaspoon dried sage
¼ teaspoon dried basil
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons light brown sugar
sea salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
  • Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 40.8 g, Fat 7.3 g, Fiber 5.6 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 85.1 mg, Sugar 9 g

SIMPLE ROASTED CARROTS & ONIONS



Simple Roasted Carrots & Onions image

Ridiculously easy -- and they don't last in my house; even the picky eater wolfs down the carrots! Based on a recipe from Nov. '06 Sunset.

Provided by chakrates

Categories     Onions

Time 1h

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs carrots
3 red onions
1 tablespoon olive oil
salt

Steps:

  • Preheat oven to 425.
  • Peel carrots and onions. Cut onions in quarters, leaving root ends in tact, so that they hold the quarters together. Cut carrots into 2 - 3" pieces, and if the carrots are really fat, cut them lengthwise into halvves or quarters. (You can adjust the quanitities of everything -- it's just that the program here wants specifics.).
  • Put them onto a cookie sheet or jelly roll pan and drizzle with olive oil and salt and mix them with your hands so that they are lightly coated. The pan does really matter here -- if you use something with sides, they steam rather than roast.
  • Roast for 15 minutes, turn and roast for 15 - 30 minutes more. At this point, they should be cooked, but they can go longer if they're not done. they should be crisp/tender (if they go longer, they get soft, which I'm starting to like, too) and have browned spots on them.

Nutrition Facts : Calories 157.8, Fat 4, SaturatedFat 0.6, Sodium 159.5, Carbohydrate 30.1, Fiber 7.5, Sugar 13.9, Protein 2.9

BALSAMIC ROASTED CARROTS



Balsamic Roasted Carrots image

Tangy and sweet with a great roasted flavor.

Provided by ekc364

Categories     Side Dish     Vegetables     Carrots

Time 40m

Yield 2

Number Of Ingredients 5

1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounce) package baby carrots
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil.
  • Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. I use the carrot bag. Pour the carrots into the prepared baking pan.
  • Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to over and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.

Nutrition Facts : Calories 109.3 calories, Carbohydrate 11.7 g, Fat 6.9 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 1 g, Sodium 382.1 mg, Sugar 7.5 g

ROASTED CARROTS AND RED ONIONS WITH FENNEL AND MINT



Roasted Carrots and Red Onions with Fennel and Mint image

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.

Provided by Chris Morocco

Categories     Bon Appétit     Carrot     Onion     Fennel     Side     Mint     Vegan     Vegetarian     Vegetable     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 servings

Number Of Ingredients 12

2 pounds small carrots (about 2 bunches), peeled, cut into 3" pieces
2 large red onions, each cut through root end into 8 wedges
1 fennel bulb, cut into 1/2" wedges
4 Tbsp. olive oil, divided
Kosher salt, freshly ground pepper
2 tablespoons raw sunflower seeds
1 teaspoon coriander seeds, coarsely chopped
1/2 teaspoon Aleppo pepper or a pinch of crushed red pepper flakes
1/2 teaspoon Hungarian hot paprika
2 tablespoons Sherry vinegar or red wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons torn mint leaves

Steps:

  • Preheat oven to 425°F. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20-25 minutes for carrots and 35-45 minutes for onions and fennel. Let cool.
  • Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.
  • Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
  • Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top.
  • Do Ahead
  • Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at room temperature.

BALSAMIC ROASTED ONIONS



Balsamic Roasted Onions image

Categories     Onion     Side     Roast     Quick & Easy     Vinegar     Winter     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 6

4 pounds medium-size red onions
1/4 cup olive oil
6 tablespoons (3/4 stick) butter
3 tablespoons sugar
6 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley

Steps:

  • Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F. Line 2 large baking sheets with foil. Cut onions through root end into 3/4-inch-thick wedges. Place in medium bowl; toss with oil. Arrange onions, cut side down, on baking sheets. Sprinkle with salt and pepper. Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes.
  • Meanwhile, melt butter in heavy small saucepan over medium-high heat. Add sugar and stir until sugar dissolves. Remove from heat. Add vinegar. Return to heat. Simmer until mixture thickens slightly, about 2 minutes. (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.)
  • Arrange onions on platter. Drizzle glaze over. Sprinkle with parsley.

Tips:

  • Choose the right carrots: Look for carrots that are firm, smooth, and brightly colored. Avoid carrots that are limp, wrinkled, or have blemishes.
  • Roast the carrots at a high temperature: This will help to caramelize the natural sugars in the carrots and create a delicious, slightly crispy texture.
  • Add some aromatics to the roasting pan: This could include herbs like thyme or rosemary, or spices like cumin or coriander. These will help to infuse the carrots with flavor.
  • Don't overcrowd the roasting pan: The carrots should be in a single layer so that they can roast evenly.
  • Toss the carrots with a little olive oil before roasting: This will help to prevent them from sticking to the pan.
  • Roast the carrots until they are tender but still have a little bit of bite: You can check this by piercing them with a fork. They should be easy to pierce, but not mushy.
  • Serve the carrots immediately: They are best when they are hot and fresh from the oven.

Conclusion:

Roasted carrots and red onion with balsamic vinegar is a simple but delicious dish that is perfect for any occasion. The carrots are roasted until they are tender and caramelized, and the red onion adds a touch of sweetness and acidity. The balsamic vinegar glaze adds a finishing touch of flavor that brings all the ingredients together. This dish is easy to make and can be served as a side dish or a main course.

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