Roasted Glazed Carrots with Sherry Balsamic Vinaigrette

Roasted Glazed Carrots with Sherry Balsamic Vinaigrette

Roasted Glazed Carrots are one of my all-time favorite garden to table dishes.  The ‘rainbow’ seeds are easy to find and using a broad fork when planting will ensure long, straight carrots (we don’t mind the funny shapes ones either).   Paired with Sherry Balsamic Vinaigrette, this makes for a sensational side dish.

For the carrots: nip the carrot stems (save for pesto) and scrub the carrots well. Lightly coat in olive oil and roast on a sheet tray in a pre-heated oven at 425F.  If you have a baking steel – this is where you use it. It will sear and caramelize the carrots perfectly.  It’s hard to give a roasting time because it all depends on the size of the carrots, but check them at the 10 minute mark, remove and flip them over, brush on some of the marinade and put them back in the oven to finish roasting.  Remove and season with salt & pepper to taste and brush on another layer of the vinaigrette and a sprinkling of feta or goat cheese.

Sherry Balsamic Vinaigrette

A beautiful vinaigrette perfect for a greens and roasted veggies.
Prep Time10 mins
Course: Salad
Servings: 4
Calories: 140kcal


  • 1 shallot small, minced
  • 2 T honey
  • 3 T sherry vinegar
  • 2 T balsamic vinegar
  • 3 T olive oil extra virgin
  • 1/4 canola oil
  • 1 tsp course salt
  • 1/2 tsp pepper


  • Blend all ingredients in a mini-smoothie blender, speed blender or shake it up in a jar with a tight lid.
    Adjust for your personal taste.


Calories: 140kcal | Carbohydrates: 11g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 30mg | Fiber: 1g | Sugar: 10g | Vitamin C: 1mg | Iron: 1mg




Leave a Reply