Honey Balsamic Roasted Carrots

Honey Balsamic Roasted Carrots are a simple, elegant side dish that brings out the natural sweetness of carrots with the perfect balance of tangy and sweet flavors. Roasted until caramelized and tender, these carrots are finished with a glossy honey-balsamic glaze that makes them irresistible. Ideal for holiday meals, dinner parties, or just a weeknight vegetable upgrade.

Why You’ll Love This Recipe

These carrots are easy to prepare yet deliver restaurant-quality flavor. Roasting enhances their natural sugars, while the honey and balsamic vinegar create a rich glaze with depth and brightness. They pair well with virtually any protein—from roasted chicken to beef tenderloin—and are both kid-friendly and crowd-pleasing.

Ingredients

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

• Carrots (whole or sliced, peeled if desired)
• Olive oil
• Salt
• Black pepper
• Balsamic vinegar
• Honey
• Fresh parsley (optional, for garnish)

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Trim and peel the carrots, then slice them lengthwise if they are thick.
3. In a large bowl, toss the carrots with olive oil, salt, and pepper until evenly coated.
4. Spread the carrots in a single layer on the prepared baking sheet.
5. Roast for 20 minutes, then remove from the oven and drizzle with honey and balsamic vinegar. Toss to coat.
6. Return to the oven and roast for another 10–15 minutes, until the carrots are tender and caramelized.
7. Garnish with chopped fresh parsley before serving, if desired.

Servings and timing

This recipe serves 4 people. Total time is about 35–40 minutes, including 10 minutes of prep and 25–30 minutes of roasting.

Variations

• Add herbs: Sprinkle with thyme or rosemary before roasting for an aromatic twist.
• Spicy version: Add a pinch of red pepper flakes or cayenne for subtle heat.
• Maple option: Use maple syrup instead of honey for a deeper, woodsy sweetness.
• Citrus touch: Add a splash of orange juice or zest to the glaze for a citrusy brightness.
• Rainbow carrots: Use multicolored carrots for a visually striking presentation.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10–15 minutes or in a skillet over medium heat until warmed through. You can also microwave them, though they may lose some of their crisp texture.

FAQs

Can I use baby carrots for this recipe?

Yes, baby carrots work well—just adjust the cooking time if needed as they may roast faster.

Should I peel the carrots before roasting?

Peeling is optional. If you prefer rustic carrots, simply scrub them clean and leave the peel on.

Can I make this dish ahead of time?

Yes, roast the carrots ahead and reheat just before serving. Add the glaze during reheating for best texture.

What kind of balsamic vinegar should I use?

A good-quality balsamic vinegar (not necessarily expensive) adds depth without overpowering the dish.

Can I use frozen carrots?

Fresh is best for roasting, but if using frozen, thaw and pat dry before roasting to avoid sogginess.

Is this recipe vegan?

Yes, if you substitute honey with maple syrup or agave, the dish is fully vegan.

Can I double the recipe?

Absolutely. Use two baking sheets and rotate them halfway through roasting for even cooking.

Are these carrots sweet?

They have a naturally sweet profile from roasting, enhanced by honey and balanced with tangy balsamic.

What proteins pair well with this dish?

These carrots go great with roasted chicken, pork, lamb, or even a plant-based main like lentil loaf.

How do I prevent the glaze from burning?

Add the honey and balsamic glaze halfway through roasting to avoid burning from the natural sugars.

Conclusion

Honey Balsamic Roasted Carrots are an easy way to elevate a humble vegetable into a standout side dish. With minimal ingredients and maximum flavor, they’re perfect for everything from weeknight dinners to festive feasts. Once you try them, you’ll want to keep this recipe on regular rotation.

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