Honey Balsamic Roasted Carrots

Honey Balsamic Roasted Carrots are a sweet, savory, and beautifully caramelized side dish that I love making any time of year—especially during the holidays or for a cozy dinner at home. The natural sweetness of the carrots intensifies as they roast, and the glaze of honey and balsamic vinegar adds a rich, tangy depth of flavor that makes this simple vegetable shine.

Why You’ll Love This Recipe

I love how easy this recipe is to prepare with just a few basic ingredients. The roasting process brings out the best in carrots—deep flavor, slight crisping on the edges, and that perfect soft texture inside. The combination of honey and balsamic creates a glossy, irresistible glaze that elevates the dish far beyond ordinary roasted vegetables. It’s naturally gluten-free, vegetarian, and pairs well with just about any main dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Carrots (whole or cut into sticks)

• Olive oil

• Balsamic vinegar

• Honey

• Salt

• Black pepper

• Optional: fresh thyme or parsley for garnish

Directions

1. I preheat the oven to 400°F and line a baking sheet with parchment paper or foil for easy cleanup.

2. I wash and peel the carrots, then either leave them whole (if they’re thin) or slice them into uniform sticks or diagonals for even roasting.

3. In a large bowl, I toss the carrots with olive oil, balsamic vinegar, honey, salt, and pepper until they’re well coated.

4. I spread the carrots out in a single layer on the baking sheet, making sure they’re not overcrowded.

5. I roast them for 25–30 minutes, flipping halfway through, until they’re tender and caramelized on the edges.

6. Once out of the oven, I sprinkle them with fresh herbs if using and serve them warm.

Servings and timing

This recipe serves 4 as a side dish. From start to finish, it takes about 35–40 minutes, including prep and roasting time.

Variations

I sometimes add a pinch of garlic powder or smoked paprika for a deeper flavor. For a citrusy twist, I squeeze a little orange juice into the glaze. If I want a touch of heat, I add a dash of crushed red pepper flakes. For more richness, I’ve even tossed the carrots with a bit of melted butter before serving.

Storage/Reheating

I store leftover carrots in an airtight container in the fridge for up to 3 days. To reheat, I place them on a baking sheet in a 350°F oven for about 10 minutes or heat them in a skillet over medium heat until warmed through. Microwaving works too, but it softens the texture more than I prefer.

FAQs

Can I use baby carrots instead of whole ones?

Yes, I use baby carrots when I want to skip peeling and chopping. I just adjust the roasting time since they may take a bit longer to soften.

Can I make this dish ahead of time?

Yes, I roast the carrots earlier in the day and reheat them in the oven before serving. They still taste great and maintain their glaze.

Is this recipe vegan?

To make it vegan, I simply swap out the honey for maple syrup or agave nectar. It still caramelizes beautifully and tastes delicious.

What main dishes pair well with these carrots?

I serve them with roasted chicken, beef tenderloin, or even as part of a vegetarian grain bowl. They’re very versatile.

How do I keep the carrots from burning?

I make sure they’re coated evenly in oil and spaced out on the baking sheet. If my oven runs hot, I lower the temperature slightly or check on them early.

Conclusion

Honey Balsamic Roasted Carrots are a go-to side dish in my kitchen when I want something easy, flavorful, and a little bit special. The balance of sweet and tangy, the caramelized texture, and the vibrant color make them a standout on any table. Whether I’m cooking for a crowd or just a quiet weeknight dinner, these carrots always hit the mark.

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