Honey Balsamic Roasted Carrots

Honey Balsamic Roasted Carrots are the perfect sweet and savory side dish that brings out the natural sweetness of carrots while adding depth with tangy balsamic vinegar and a glossy honey glaze. Roasted until caramelized and tender, they’re an easy yet elegant addition to any meal.

Why You’ll Love This Recipe

• Simple ingredients, big flavor payoff
• Naturally sweet and perfectly roasted
• Pairs well with just about any main dish
• Great for holidays, dinners, or meal prep
• Kid-friendly and colorful on the plate

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Carrots, peeled and sliced or left whole if small
• Olive oil
• Balsamic vinegar
• Honey
• Salt and black pepper
• Fresh thyme or rosemary (optional)
• Fresh parsley (optional, for garnish)

Directions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Prepare the carrots: Peel and cut carrots into evenly sized pieces or leave whole if they are baby carrots.
3. Make the glaze: In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
4. Toss the carrots in the glaze mixture until well coated. Spread them out in a single layer on the baking sheet.
5. Roast for 25–30 minutes, flipping halfway through, until the carrots are tender and caramelized at the edges.
6. Optional: Sprinkle with fresh thyme or rosemary during the last 5 minutes of roasting for an herby finish.
7. Garnish with chopped parsley and serve warm.

Servings and Timing

• Servings: 4–6
• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes

Variations

• Add garlic: Toss in a few whole garlic cloves to roast alongside the carrots.
• Spicy-sweet: Add a pinch of red pepper flakes or cayenne for heat.
• Citrus twist: Add a splash of orange juice or zest for brightness.
• Maple version: Swap honey for maple syrup for a deeper sweetness.
• Root veggie mix: Include parsnips or sweet potatoes for variety.

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat in the oven at 375°F or in a skillet until warmed through and slightly crisped. Avoid microwaving if you want to preserve the caramelized edges.

FAQs

Can I use baby carrots?

Yes, baby carrots work well and require no peeling—just adjust the cooking time slightly if needed.

What kind of balsamic vinegar is best?

Use a good quality balsamic vinegar for the best flavor. Aged balsamic adds a rich, slightly sweet touch.

Can I prep this dish ahead of time?

Yes, you can toss the carrots in the glaze ahead and refrigerate until ready to roast.

Will this recipe work with other vegetables?

Absolutely. Try it with Brussels sprouts, parsnips, or beets using the same glaze.

Are these carrots sweet?

They’re naturally sweet with a balanced tang from the vinegar and richness from the honey.

Can I roast the carrots longer for extra caramelization?

Yes, extend the roast time slightly for more char and deeper flavor—just keep an eye on them.

Is this recipe vegan?

It can be—just swap honey for maple syrup or agave.

Can I make this on the stovetop?

Roasting gives the best texture, but you can sauté the carrots with the glaze in a skillet until tender and glossy.

What herbs work best?

Thyme, rosemary, or a touch of fresh dill after roasting all pair beautifully.

What can I serve these with?

Roast chicken, grilled steak, baked salmon, or holiday mains like ham or turkey.

Conclusion

Honey Balsamic Roasted Carrots are a simple, elegant side dish that adds vibrant color and flavor to any table. Sweet, tangy, and beautifully caramelized, these roasted carrots are a guaranteed hit whether you’re serving them at a holiday dinner or a casual weeknight meal.

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