Why Make This Recipe

Honey Balsamic Roasted Carrots are a delightful side dish that everyone will love. They are sweet, tangy, and packed with flavor. Roasting carrots enhances their natural sweetness, and the honey balsamic glaze gives them a beautiful caramelized finish. This dish is easy to make and perfect for special occasions or everyday meals.

How to Make Honey Balsamic Roasted Carrots

Ingredients

Carrots: 2 pounds, choose medium to large carrots for easier roasting and cutting. Look for firm, vibrant orange carrots for the best flavor and texture.
Balsamic Vinegar: ¼ cup, use a good quality balsamic vinegar for a richer, sweeter flavor. A thicker, syrupy balsamic glaze can also be used for a more intense flavor.
Honey: 2 tablespoons, adds a touch of natural sweetness that balances the balsamic vinegar and enhances the caramelization. You can use your favorite type of honey, like wildflower or clover.
Olive Oil: 2 tablespoons, extra virgin olive oil is recommended for its flavor and health benefits. It helps the carrots roast evenly and prevents them from drying out.
Garlic: 2 cloves, minced, fresh garlic provides a pungent and aromatic base note to the dish. Minced garlic disperses flavor better during roasting.
Fresh Thyme: 1 tablespoon, chopped, fresh thyme adds an earthy, slightly lemony aroma that complements the carrots and balsamic beautifully. Rosemary or oregano can also be used.
Salt: ½ teaspoon, kosher salt is preferred for even seasoning. Salt enhances the natural sweetness of the carrots and balances the flavors.
Black Pepper: ¼ teaspoon, freshly ground black pepper adds a subtle spice and depth of flavor. Grind it fresh for the best aroma.

Directions

Preheat the Oven: Preheating is crucial for ensuring the carrots roast properly and caramelize rather than steam. A hot oven promotes browning and delicious flavor development. Make sure your oven is fully heated before placing the carrots inside.
Prepare the Carrots: Wash and scrub the carrots thoroughly. Peel them if desired, though leaving the skin on is perfectly fine for added nutrients and texture. Trim off the ends. Cut the carrots into uniform pieces, about 1-inch thick. For larger carrots, you can halve them lengthwise and then cut into 1-inch pieces.
Make the Glaze: In a small bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, chopped fresh thyme, salt, and black pepper. Whisk until all ingredients are well combined and emulsified. Taste the glaze and adjust seasoning if needed.
Glaze the Carrots: Place the prepared carrot pieces in a large bowl. Pour the honey balsamic glaze over the carrots. Toss until the carrots are evenly coated with the glaze.
Roast the Carrots: Spread the glazed carrots in a single layer on a large baking sheet. Avoid overcrowding the pan. Roast in the preheated oven for 25-30 minutes, flipping them halfway through cooking.
Check for Doneness: Check for tenderness by piercing a carrot with a fork. It should be easily pierced but still have a slight bite. The edges should be slightly browned and caramelized.
Serve: Once roasted to perfection, remove the carrots from the oven. They are best served immediately while warm and tender. Garnish with extra fresh thyme or a sprinkle of flaky sea salt if desired.

How to Serve Honey Balsamic Roasted Carrots

Honey Balsamic Roasted Carrots are versatile and can be served with a variety of main dishes. They pair well with roasted chicken, grilled meats, or as part of a vegetarian meal. You can also serve them alongside grains like rice or quinoa for a wholesome plate.

How to Store Honey Balsamic Roasted Carrots

If you have leftovers, let the carrots cool completely and place them in an airtight container. They can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.

Tips to Make Honey Balsamic Roasted Carrots

Ensure carrots are cut uniformly to promote even cooking.
Feel free to experiment with herbs, like rosemary or oregano, for different flavor profiles.
For a sweeter version, add a bit more honey to the glaze.

Variation

You can add other vegetables such as parsnips or sweet potatoes to the mix for added color and flavor.

FAQs

1. Can I use baby carrots instead of regular carrots?
Yes, you can use baby carrots. Just make sure they are evenly sized for even roasting.

2. Can I make this dish ahead of time?
Yes, you can prepare the carrot glaze ahead of time and store them in the refrigerator. Just toss them and roast when you are ready to serve.

3. What can I do if I don’t have balsamic vinegar?
If you don’t have balsamic vinegar, you can substitute it with red wine vinegar mixed with a little sugar for a similar sweet and tangy flavor.