Honey Balsamic Roasted Carrots

I’ve roasted tender carrots until caramelized and lightly crisp, then glazed them with a sweet-and-tangy honey balsamic reduction. It’s a simple side that adds a bright, flavorful pop to any meal.

Why You’ll Love This Recipe

I love how roasting enhances the natural sweetness of carrots, and the honey balsamic glaze elevates them with just enough tang. They feel gourmet yet take minimal effort—perfect for weeknight dinners or as a standout side dish.

Ingredients

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

• Carrots, peeled and cut into sticks or diagonals

• Olive oil

• Salt and freshly ground black pepper

• Honey

• Balsamic vinegar

• Fresh thyme or parsley (optional, for garnish)

Directions

1. I preheat my oven to 425 °F (220 °C) and line a baking sheet with parchment paper or foil.

2. I toss the carrot sticks with olive oil, salt, and pepper, ensuring each piece is coated evenly.

3. I spread them in a single layer on the baking sheet, leaving space between pieces.

4. I roast for 20 minutes, then shake the pan or flip carrots to promote even caramelization.

5. I roast for another 10–15 minutes until the carrots are tender and have golden-brown edges.

6. Meanwhile, I whisk together honey and balsamic vinegar in a small bowl.

7. When the carrots are out of the oven, I drizzle the honey-balsamic mixture over them and toss gently.

8. If desired, I return them to the oven for 2–3 minutes to let the glaze set.

9. I garnish with fresh thyme or parsley before serving.

Servings and timing

• Servings: 4 as a side dish

• Prep time: ~10 minutes

• Cook time: 30–35 minutes (including glazing finish)

• Total time: about 45 minutes

Variations

• I swap honey for maple syrup or agave for a slightly different sweetness.

• I add a sprinkle of crushed red pepper flakes before glazing for a touch of heat.

• I toss in parsnips or sweet potatoes to add variety and color.

• I sprinkle crumbled feta or goat cheese over the finished carrots for creamy contrast.

Storage/reheating

• Storage: I store cooled carrots in an airtight container in the fridge for up to 4 days.

• Freezing: I don’t freeze glazed carrots—they lose texture and flavor when thawed.

• Reheating: I gently reheat them in a 375 °F oven or air fryer for 5–7 minutes to refresh the glaze and warmth.

FAQs

Can I use baby carrots instead of cutting them?

Yes—I often use baby carrots. I just adjust the cooking time slightly—roasting until tender and caramelized, about 25–30 minutes.

Is there a vegan alternative to honey?

Absolutely—I swap honey for maple syrup or agave to keep it vegan-friendly with the same flavor profile.

Can I prepare the glaze ahead?

Yes—I whisk honey and balsamic in advance and refrigerate for up to 3 days. I warm it slightly before drizzling to make it easier to coat.

How do I prevent the glaze from burning in the oven?

I drizzle and toss after roasting the carrots. If I return them to the oven, I limit the glaze-setting time to 2–3 minutes so it doesn’t burn.

What pairs well with honey balsamic carrots?

I serve them alongside roasted chicken, pork tenderloin, grilled steak, or with a grain bowl for a healthy, colorful addition.

Conclusion

I love how these Honey Balsamic Roasted Carrots are vibrant, easy, and full of flavor. They bring a balance of sweetness and tang that elevates any meal without fuss—and I know they’ll be a bright, tasty addition to my dinners again and again.