Name: Honey Balsamic Roasted Carrots
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb carrots, peeled and cut into sticks or diagonals; 2 tablespoons olive oil; 2 tablespoons honey; 1 tablespoon balsamic vinegar; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried thyme or fresh thyme leaves; 1 tablespoon fresh parsley, chopped (optional for garnish)

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These honey balsamic roasted carrots are sweet, tangy, tender, and beautifully caramelized. I love making them as an easy side dish because the glaze adds so much flavor with just a few simple ingredients.

Honey Balsamic Roasted Carrots

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb carrots, peeled and cut into sticks or diagonals

2 tablespoons olive oil

2 tablespoons honey

1 tablespoon balsamic vinegar

2 cloves garlic, minced

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon dried thyme or fresh thyme leaves

1 tablespoon fresh parsley, chopped (optional for garnish)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, I whisk together the olive oil, honey, balsamic vinegar, minced garlic, salt, pepper, and thyme.

I add the carrots to the bowl and toss them well until they are evenly coated in the glaze.

I spread the carrots in a single layer on the prepared baking sheet.

I roast them for 20 minutes, then stir them and return them to the oven.

I continue roasting for another 10 to 15 minutes, until the carrots are tender and caramelized.

I remove them from the oven and garnish with fresh parsley if I want a fresh finish. I serve them warm.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Servings: 4 servings

Calories: 140 kcal per serving

Variations

I sometimes add a pinch of red pepper flakes for a little heat.

I can swap thyme for rosemary if I want a more savory herb flavor.

I also like adding a small squeeze of lemon juice after roasting for extra brightness.

For a richer finish, I can sprinkle the roasted carrots with crumbled feta or toasted nuts.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, I place the carrots in a 350°F oven until warmed through. I can also reheat them in a skillet over medium heat or use the microwave for a quicker option.

FAQs

Can I use baby carrots?

Yes, I can use baby carrots. I may need to adjust the roasting time slightly depending on their size.

Can I make this recipe ahead of time?

Yes, I can roast the carrots ahead and reheat them before serving, but I think they taste best fresh from the oven.

Can I use maple syrup instead of honey?

Yes, I can use maple syrup instead of honey for a slightly different sweetness.

How do I keep the carrots from getting soggy?

I spread them in a single layer and avoid overcrowding the baking sheet so they roast instead of steam.

Can I use fresh thyme?

Yes, I can use fresh thyme leaves instead of dried thyme for a fresher herb flavor.

Conclusion

These honey balsamic roasted carrots are simple, flavorful, and easy to make. I love how the carrots become tender and caramelized while the glaze adds the perfect balance of sweetness and tang. This is a side dish I can serve with almost any meal.

📖 Recipe:

Honey Balsamic Roasted Carrots

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Author: Cheryl
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

These honey balsamic roasted carrots are sweet, tangy, tender, and beautifully caramelized. The simple glaze adds rich flavor and makes this an easy side dish for weeknight dinners or holiday meals.

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the olive oil, honey, balsamic vinegar, minced garlic, salt, pepper, and thyme.
Add the carrots to the bowl and toss well until evenly coated in the glaze.
Spread the carrots in a single layer on the prepared baking sheet.
Roast for 20 minutes, then stir the carrots and return them to the oven.
Continue roasting for another 10 to 15 minutes until the carrots are tender and caramelized.
Remove from the oven, garnish with fresh parsley if desired, and serve warm.