Strawberry Balsamic Roasted Carrot Salad with Basil Oil Drizzle (Vegan + Gluten-Free)

A stunning spring side with roasted rainbow carrots, fresh herbs, and a sweet-savory balsamic pop.

This Strawberry Balsamic Roasted Carrot Salad is as flavorful as it is colorful. Tender roasted carrots are tossed in a light Strawberry Balsamic glaze, then finished with a vibrant drizzle of Basil Infused Olive Oil and a sprinkle of fresh herbs. It’s the perfect side for a spring gathering — vegan, gluten-free, and undeniably elegant.

📝 Ingredients:

• 1 lb rainbow or regular carrots, peeled and halved lengthwise

• 1 tbsp Basil Infused Olive Oil (plus more for drizzling)

• Salt and black pepper, to taste

• 2 tbsp Strawberry Balsamic Vinegar

• 1 tsp maple syrup

• 2 tbsp chopped fresh parsley or basil

• Optional: microgreens or thinly sliced radish for garnish

🔥 Instructions:

1. Preheat oven: Set oven to 400°F (205°C).

2. Roast carrots: Toss carrots with Basil Olive Oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes or until tender and caramelized.

3. Make balsamic glaze: While carrots roast, simmer Strawberry Balsamic with maple syrup for 3–5 minutes until slightly thickened.

4. Assemble: Transfer roasted carrots to a serving platter. Drizzle with balsamic glaze and a bit more Basil Olive Oil.

5. Garnish & serve: Sprinkle with chopped herbs and optional garnishes.

💡 Tips:

• Use rainbow carrots for extra visual appeal.

• Serve warm or room temp — ideal for picnics and make-ahead meals.

Try our Strawberry Balsamic Vinegar and Basil Infused Olive Oil to transform simple roasted vegetables into a seasonal showstopper.