why make this recipe
Honey Balsamic Roasted Carrots are a fantastic side dish that combines sweet and tangy flavors. The natural sweetness of the carrots shines through, while the balsamic vinegar and honey add a delicious glaze. This recipe is easy to make, healthy, and perfect for any meal—whether it’s a family dinner or a special occasion. Plus, it’s a great way to get some veggies on your plate that everyone will love.
how to make Honey Balsamic Roasted Carrots
Ingredients:
- 1 lb. carrots, washed & peeled (or unpeeled)
- 1 Tbsp avocado oil (or olive oil)
- 2 Tbsp balsamic vinegar
- 2 Tbsp honey
- 2 garlic cloves, minced
- 1 tsp dried thyme
- ¼ tsp salt
- Cracked black pepper, to taste
- ¼ cup goat cheese, crumbled (optional)
Directions:
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
- Slice both ends off your carrots and cut them diagonally into thirds or roughly 1½ inch pieces.
- In a large bowl, whisk together 1 tablespoon of balsamic vinegar, 1 tablespoon of honey, and your oil.
- Pour this mixture over your carrots. Add minced garlic, dried thyme, salt, and cracked black pepper. Toss everything until the carrots are well coated.
- Spread the carrots on the prepared pan and reserve the liquid in your bowl.
- Roast for 20-25 minutes until tender, brushing the reserved liquid over the carrots during the last 5-10 minutes.
- Once done, mix the remaining balsamic vinegar with honey and drizzle this over the roasted carrots. Adjust seasonings as needed and serve immediately, optionally sprinkling with goat cheese.
how to serve Honey Balsamic Roasted Carrots
Honey Balsamic Roasted Carrots are best served hot straight from the oven. They make a great side dish for grilled meats, roasted chicken, or even as part of a vegetarian meal. You can also enjoy them cold in a salad or as part of a meal prep for the week.
how to store Honey Balsamic Roasted Carrots
If you have leftovers, store them in an airtight container in the refrigerator. They can be kept for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through.
tips to make Honey Balsamic Roasted Carrots
- For even cooking, make sure all carrot pieces are cut to the same size.
- Feel free to swap out the herbs; fresh rosemary or parsley would also work well.
- If you want a bit of spice, add a pinch of red pepper flakes to the mixture.
variation
You can also add other veggies like parsnips or sweet potatoes to this recipe for a mixed roasted veggie dish. Just make sure to adjust the cooking time based on the vegetables you choose.
FAQs
1. Can I use baby carrots for this recipe?
Yes, baby carrots work well! Just cut them in half or leave them whole if they are small enough.
2. Is it necessary to peel the carrots?
No, you can leave the skin on if you prefer. Just make sure to wash them well.
3. Can I make this recipe ahead of time?
You can prepare the carrots and toss them in the mixture ahead of time. Store them in the fridge covered until you are ready to roast them.
Honey Balsamic Roasted Carrots
A deliciously sweet and tangy side dish featuring roasted carrots glazed with honey and balsamic vinegar, perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 lb. carrots, washed & peeled (or unpeeled)
- 1 Tbsp avocado oil (or olive oil)
- 2 Tbsp balsamic vinegar
- 2 Tbsp honey
- 2 garlic cloves, minced
- 1 tsp dried thyme
- ¼ tsp salt
- Cracked black pepper, to taste
- ¼ cup goat cheese, crumbled (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice both ends off your carrots and cut them diagonally into thirds or roughly 1½ inch pieces.
- In a large bowl, whisk together 1 tablespoon of balsamic vinegar, 1 tablespoon of honey, and your oil.
- Pour this mixture over your carrots. Add minced garlic, dried thyme, salt, and cracked black pepper. Toss everything until the carrots are well coated.
- Spread the carrots on the prepared pan and reserve the liquid in your bowl.
- Roast for 20-25 minutes until tender, brushing the reserved liquid over the carrots during the last 5-10 minutes.
- Once done, mix the remaining balsamic vinegar with honey and drizzle this over the roasted carrots. Adjust seasonings as needed and serve immediately, optionally sprinkling with goat cheese.
Notes
For even cooking, cut all carrot pieces to the same size. You can also add other veggies like parsnips or sweet potatoes for a mixed roasted veggie dish.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted carrots, side dish, honey balsamic