Tuscan-Style Roasted Carrots - Simple and flavorful, these roasted carrots are addictively delicious!

Our local club store has been selling packages of gorgeous baby carrots this Spring, and after enjoying some of these tender little carrots on Easter at our friends’ house – we rushed to the store to buy some for ourselves!

Today’s Tuscan-Style Roasted Carrots recipe is loosely adapted from a carrot recipe originally found in “Tuscan Cookbook: Recipes And Reminiscences From The Italian Cooking School” (a cookbook we received as a gift many years ago for our wedding). Over the years, we’ve changed up the original recipe to suit our tastes – and we typically make this with sliced carrots. But with these baby carrots on hand – these Tuscan-Style Roasted Carrots are even better!

Tuscan-Style Roasted Carrots - Simple and flavorful, these roasted carrots are addictively delicious!

It takes just five minutes to prep these carrots for cooking – simply toss the carrots with extra virgin olive oil, garlic cloves, salt, and pepper.  Spread the carrots onto a metal sheet pan with some sliced lemon – and roast for about 45 minutes.

Once the carrots come out of the oven, place the sheet pan on your stove top – then pour some balsamic vinegar over the carrots and heat until the vinegar evaporates and starts to caramelize.

These addictively-good Tuscan-Style Roasted Carrots are the true hallmark of Tuscan cooking – simple ingredients with fantastic flavor!  (You’re going to love this recipe!)

By the way – for those of you still interested in Whole30 recipes, just use an organic balsamic vinegar to make this compliant.

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Tuscan-Style Roasted Carrots

  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 minutes
  • Yield: 4-6 servings

Ingredients

  • 2 pounds baby carrots (or sliced carrots if baby carrots are not available)
  • 45 large garlic cloves, peeled and left whole
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup extra virgin olive oil
  • 2 whole lemons, each sliced into four thick slices
  • 1/3 cup balsamic vinegar

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a large bowl, toss carrots with the garlic, salt, pepper and oil. Pour out onto a sheet pan or roasting pan, lay lemon slices over carrots and place in preheated oven.
  3. Roast for 20 minutes, flip, turn pan and roast for 20 more or until tender.
  4. Place pan over two burners and turn heat to medium high.
  5. Add vinegar and scrape up pan bottom. Once vinegar evaporates, maybe 4-5 minutes, remove from heat and pour into a serving dish and enjoy.

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Tuscan-Style Roasted Carrots - A Family Feast

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    Comments

  • David L. Chase wrote:

    I’ve made these a couple times now and they are delicious and beautiful visually as well. I trim the stalks to about 3 inches or so and follow directions! I forgot the balsamic last night (critical ingredient) and they were still delicious!

    • Martha wrote:

      Thanks David – glad to know the recipe works without the vinegar!

  • Stephanie wrote:

    I made this dish this evening. I was a little disappointed. I am a balsamic vinegar lover but my husband and I were overwhelmed with the balsamic flavor. We were looking foreword to the carrots but it didn’t hit the spot. I will try it again but will either leave the balsamic vinegar out or use very little.

    • Martha wrote:

      Thanks for your feedback Stephanie – we’re sorry you were disappointed!

  • Maine Thomas wrote:

    This recipe looks yummy, but calls for baby carrots. The carrots in photo look like whole full size carrots. Which should I use?

    • Martha wrote:

      Hi Maxine – Any carrot can be used for this recipe – the whole gourmet baby carrots shown, slices, etc. Those carrots we used were about 4-inches in length. If you want to use the other kind of ‘baby carrots’ (the 2-inch sized sold in the bags at the supermarket) you can use those too. The cooking time will vary depending on the size of carrot you use. Hope that helps!

  • Radine wrote:

    Regarding the Tuscan style roasted carrots, when you say put pan over med.-high heat, do you mean the roasting pan?

    • Martha wrote:

      Yes! To avoid dirtying up a skillet pan, you can just place the roasting pan/baking sheet over the burners of your stovetop.

  • Aniela ter Horst wrote:

    Hi Martha, your recipe for Tuscan Carrots looked delish enough to eat off the page. I will try it. I care for my mother who is nearly 100 years old & she is asking for something different all the time because her tummy can’t tolerate many foods, she is tired of basic plain meals. Your other carrot dishes also looked great.

    • Martha wrote:

      Thank you Aniela – we hope you both enjoy the recipe!

  • Rachael wrote:

    Hi, I want to try your Tuscan carrot dish, for an Italian fare camp out dish, but I need to freeze all my cooked items. Do you know if it is advisable to freeze this dish or not?

    • Martha wrote:

      Hi Rachael – We haven’t tried freezing this finished recipe ourselves, but I think you should be ok. I’d suggest under cooking them a bit before freezing, then once you are ready to serve and reheat, they will finish cooking then but not overcook. Hope that helps!

  • Rebecca Halter wrote:

    On YUM 😋! Always looking for a “something different” veggie to serve on thanksgiving…think this one is this year’s! Thanks!

    • Martha wrote:

      You’re very welcome Rebecca – We hope you love the recipe!

  • Nutmeg Nanny wrote:

    These little carrots are adorable! I love all the flavors you packed on these carrots…yum! Plus lemon with carrots is perfection!

  • Angie | Big Bear’s Wife wrote:

    I’m probably going to make these tomorrow night! Those are seriously some gorgeous baby carrots!

  • Rose | The Clean Dish wrote:

    Roasted veggies, when done right, are such a treat! I particularly love roasted carrots, it’s really the only way I’ll eat them (other than out of a juicer ha!) so I cannot wait to try your recipe!

  • Melissa Bailey | Hungry Food Love wrote:

    I need to look for carrots like these in my store too. They look so pretty and I bet this Tuscan style is pretty tasty.

  • Renee – Kudos Kitchen wrote:

    I think cooked baby carrots with partial tops are the most beautiful and sophisticated looking vegetable there are. This dish looks like it would fit on the fanciest of dinner party tables and I love that! So stunning, Martha!

  • Veronica Gantley wrote:

    I love carrots! They are sweet and delicious!

  • Lauren kelly nutrition wrote:

    Ohms goodness, this is the way to eat carrots! Yum!

  • Heather | All Roads Lead to the Kitchen wrote:

    These carrots look lovely, and I adore that they are roasted with the lemons – I bet it adds such a bright tang against the sweetness!

  • The Food Hunter wrote:

    I love the lemon in this recipe.

  • Stephanie wrote:

    These carrots are so pretty! They look like the perfect side dish!

    • Martha wrote:

      Thanks Stephanie!

  • Kimberly Scruggs wrote:

    Can this Tuscan Style Roasted Carrots be done in a slow cooker? I’d like to make this for a large group ( (garden club pot luck).

    • Martha wrote:

      Hi Kimberly – I’m sure you could use the same flavors/seasonings for carrots made in a slow cooker. But you won’t get the same wonderful caramelization that you would roasting them in the oven. (I’m also worried that in the slow cooker, they might get over-done and mushy.) But – one thought it that you could roast them in the oven and then just keep them warm in the slow cooker for your potluck. Hope that helps!

  • Christine wrote:

    These carrots look delicious! Pinned!

    • Martha wrote:

      Thanks Christine!

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