Honey Balsamic Roasted Carrots are the perfect balance of sweet, tangy, and savory! Roasting brings out their natural sweetness, while a drizzle of honey, a splash of balsamic vinegar, and a touch of garlic create an irresistible caramelized coating. A sprinkle of fresh parsley adds a pop of color and freshness. Whether you’re serving them with a weeknight dinner or as a standout holiday side, these carrots are sure to impress. Love roasted carrots? Be sure to try our Brown Sugar Bourbon Carrots for another flavor-packed twist!
Ingredients & Substitutions
- Carrots: You’ll need 2 pounds of carrots for this recipe. We used baby carrots, but you can use any carrot. Just peel them and slice diagonally into 2-inch pieces.
- Balsamic Vinegar: This adds a tangy, slightly sweet depth to the glaze, balancing the honey’s sweetness. It also helps the glaze caramelize beautifully. If you don’t have balsamic vinegar, try red wine, apple cider, or sherry vinegar for a slightly different but equally delicious flavor.
- Honey: Provides natural sweetness to balance the vinegar’s tang and helps create that irresistible caramelized finish.
- Seasonings: A simple blend of extra virgin olive oil, minced garlic, salt, and black pepper enhances the natural flavors of the carrots and complements the glaze perfectly.
How to Tell When Roasted Carrots Are Done
Your roasted carrots are perfectly done when they are tender enough to pierce easily with a fork and have a golden-brown caramelization on the edges. The best test? Taste one! It should be soft, flavorful, and slightly crisp on the outside.
Storage Tips
Once cooled completely, store your honey balsamic roasted carrots in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the microwave or oven before serving to bring back their delicious texture and flavor.
These carrots are an easy yet elegant side dish that’s perfect for weeknight dinners, holiday feasts, or any time you want to elevate your vegetable game!
Honey Balsamic Roasted Carrots
Ingredients
- 2 pounds baby carrots
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon extra virgin olive oil
- 1 teaspoon minced garlic
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- Chopped parsley, for garnish
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Place the carrots in a large bowl.
- In a small bowl, whisk together the balsamic vinegar, honey, olive oil, garlic, salt, and pepper.
- Pour half of the balsamic mixture over the carrots and toss to coat.
- Spread the carrots in an even layer on the prepared baking sheet.
- Bake for 20 minutes, then brush with some of the reserved balsamic mixture. Continue baking for 20-25 more minutes, or until the carrots are tender.
- Drizzle any remaining balsamic mixture over the carrots.
- Garnish with parsley and serve.
This recipe is adapted from Iamhomesteader’s Honey Balsamic Roasted Carrots.
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