Honey Balsamic Roasted Carrots are soft and caramelized, mixing the sweet carrots with tangy balsamic, garlic, and honey. Then, I like to garnish with carrots with a sprinkling of fresh parsley for a vibrant touch. They would be a perfect side dish with any meal, as well as a delicious addition to your Thanksgiving menu! (Do you know what day Thanksgiving is this year?) For another flavorful twist on carrots, try my Brown Sugar and Rosemary Roasted Carrots, too! Then, if your oven is occupied, I also have Air Fryer Carrots!
Ingredients & Substitutions
- Carrots: Look for 2 pounds of carrots for this recipe. Peel and slice diagonally into 2-inch pieces. (For the thicker ends of the carrots, you may want to slice them in half again for even cooking.) Slicing the carrots diagonally makes them look nicer and helps the glaze cover more of the carrot. This way, the carrots caramelize better and taste even more delicious.
- Balsamic Vinegar: The balsamic vinegar in the glaze adds a tangy, slightly sweet flavor that balances out the sweetness of the honey. It helps make the glaze richer and gives the carrots a nice, savory kick. The vinegar also helps the glaze caramelize as the carrots roast. If you don’t have balsamic vinegar, you can use other vinegar like red wine, apple cider, or sherry vinegar. Each will give the glaze a slightly different flavor, but they’ll all work well with the honey.
- Honey: The honey in the glaze adds sweetness to balance the tangy flavor of the balsamic vinegar. It helps the glaze stick to the carrots and gives them a nice, caramelized finish when they roast in the oven.
- Seasoning Blend: To flavor the carrots and create a base for the honey balsamic glaze, use extra virgin olive oil, minced garlic, salt, and pepper.
Can I Use Baby Carrots Instead Of Regular Carrots?
Yes, you can use baby carrots instead of regular carrots to make honey balsamic carrots! Baby carrots are smaller and more tender, so they’ll cook a bit faster. Just keep an eye on them while roasting and adjust the cooking time if needed, since they might need less time in the oven. You can also cut them in half lengthwise to ensure they cook evenly and absorb the glaze.
How To Check When Roasted Carrots Are Perfectly Done
Roasted carrots are done when they are tender and easy to pierce with a fork, with a beautiful golden-brown caramelization on the edges. Don’t forget to taste one—softness and flavor are the ultimate test!
How To Store Honey Balsamic Roasted Carrots
To store honey balsamic roasted carrots, first, let them cool completely. Then place them in an airtight container in the refrigerator. They should stay fresh for 3-4 days. Reheat in the microwave or oven before serving.
Honey Balsamic Roasted Carrots
Ingredients
- 2 pounds carrots, peeled, sliced diagonally into 2-inch pieces*
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- parsley, chopped for garnish
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Add carrots to a large bowl. Set aside.
- In a small bowl, whisk together balsamic vinegar, honey, olive oil, garlic, salt, and pepper.
- Pour half of the balsamic vinegar mixture over the carrots and toss to coat.
- Transfer the carrots to the lined baking sheet, spreading them out in an even layer.
- Bake for 20 minutes. Then, brush with some of the reserved balsamic mixture, and bake for 20-25 additional minutes, or until tender.
- Drizzle any remaining balsamic mixture over the carrots.
- Garnish with parsley and serve.
Notes
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What the Test Kitchen had to say about this recipe:
Autumn
These honey balsamic roasted carrots are so yummy! The honey and balsamic vinegar make the carrots taste sweet and tangy. They’re a perfect side dish for dinner!
Elizabeth
Roasted carrots are hit or miss for me, and these are a 'hit'! I love them!
Annabelle
These carrots are soft and tasty. They would make a great side dish to any meal, I think.
Bella
I love raw carrots, but these roasted carrots are really good, too! They’re sweet, savory, and have a little kick from the garlic.
Selena
I loved these carrots. The honey adds just the right amount of sweetness, and the balsamic vinegar gives them a nice tang. They’re easy to make and so good!
