If you’re looking for a side dish that brings warmth, caramelization, and a touch of elegance to your table, Honey Balsamic Roasted Carrots are where the magic happens. These carrots get glazed in honey and balsamic vinegar, roasted until sticky and sweet, with just the right balance of tang, caramel, and herb‐fresh brightness. Perfect for holiday dinners, Sunday roasts, or when you simply want something cozy and delicious.
Table of contents
Benefits of Honey Balsamic Roasted Carrots
- Flavor contrast: The sweetness of honey paired with the tang of balsamic vinegar and earthy notes from fresh herbs (thyme, parsley) makes each bite layered.
- Natural caramelization: Roasting brings out the sugars in carrots so you get crisp edges and soft centers.
- Nutritional perks: Carrots are rich in Vitamin A, fiber, and antioxidants. With reasonable amounts of honey and oil, this side dish stays relatively healthy.
- Versatile side dish: Matches beautifully with roasted meats, poultry, vegetarian mains, or as part of a roast dinner spread.
- Make ahead / crowd‐pleaser: You can do prep in advance; these carrots reheat nicely and always leave guests asking for more.
Recipe Details: How to Make the Perfect Honey Balsamic Roasted Carrots
Here are the complete details you need to cook this recipe well.
Ingredients
- 1 lb / 500 g medium carrots, scrubbed (or peeled if preferred)
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- Salt & freshly ground black pepper, to taste
- Fresh thyme sprigs (several)
- Fresh parsley, finely chopped for garnish
Equipment
- Baking tray
- Small bowl for the glaze
- Sharp knife & chopping board
- Spatula or turner
Instructions
- Preheat your oven to 190°C / 375°F.
- Trim the tips of the carrots and slice them: halve large carrots lengthwise; quarter if very big; leave smaller ones whole. Try to make all pieces similar thickness so they cook evenly.
- In a small bowl, mix honey, balsamic vinegar, olive oil, salt & pepper to form the glaze.
- Arrange the carrots in a baking tray. Add fresh thyme sprigs. Pour ¾ of the glaze over the carrots, coating well.
- Roast for 15‑20 minutes until carrots begin to soften and caramel edges appear. If the glaze starts to burn, reduce the temp or give them a quick toss.
- Take the tray out, flip carrots, pour the remaining glaze over. Return to oven and roast for another 20‑25 minutes, until carrots are fully caramelized, sticky, yet tender through the center. Total roasting time ~40 minutes, prep + roast about 50 min.
- Remove thyme stems. Garnish with chopped fresh parsley. If you like, drizzle a little extra honey or balsamic vinegar, then finish with a light pinch of salt to counterbalance sweetness.
Tips & Variations
- Temperature matters: Don’t crank oven above 200°C / 390°F. Higher heat can burn the glaze.
- Carrot size: Thinner carrots caramelize more evenly. Thick carrots may stay a bit “al dente” unless roasted longer.
- Herbs: Fresh thyme works best; dried thyme tends to get crispy and can become overpowering.
- Extra flavors: Add a sprinkle of smoked paprika, or a dash of chili flakes for warmth. A squeeze of fresh lemon at the end can brighten it up.
- Vegetarian / vegan: This recipe is already plant‑based; use maple syrup instead of honey if preferred.
- Make ahead: Roast carrots, store in fridge; reheat in oven, brushing with leftover glaze or fresh herbs to refresh.
Serving Tips
- Serve with roast meats (chicken, beef, pork) or plant‑based mains.
- Pair with creamy mash potatoes or a simple grain like quinoa to offset the sweetness.
- As part of a festive spread, these carrots add color and shine. Garnish with fresh parsley or thyme for a vivid finish.
- If you love balsamic, serve extra glaze on the side; for honey fans, offer a little drizzle for those who want bonus sweetness.
Variations You’ll Love
- Spiced Honey Balsamic Carrots: Add cinnamon, nutmeg or allspice for fall flavor.
- Try this garlic butter carrots side-dish with creamy garlic herb chicken for a comforting dinner.
- Balsamic glaze only: If you want sharper tang and less sweetness, increase vinegar and reduce honey; or use a homemade balsamic glaze recipe.
FAQs
You can, but dried thyme tends to get crispy and may have a more assertive flavor. Fresh thyme brings freshness and mildness, which complements the sweet & tangy glaze better.
Keep oven ≤ 200°C / 390°F. If you see parts of glaze charring, either lower temp slightly or flip and move carrots around. Also, using foil or a non‑stick tray helps.
Yes. Roast the carrots fully, cool, store in the fridge. Before serving, reheat in a hot oven and refresh with leftover glaze, herbs, or a fresh drizzle of balsamic or honey.
Cut them lengthwise (halved or quartered) to reduce thickness so inside cooks through without burning outside. You might need to increase cooking time, but keep an eye to avoid glaze burn.
Yes. As written it’s vegetarian, can be vegan if honey is swapped for maple syrup. Gluten‑free. Doesn’t include dairy.
Honey Balsamic Roasted Carrots
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Sweet, sticky, and tangy with caramelized edges, these Honey Balsamic Roasted Carrots are the perfect festive side dish to brighten any table.
Ingredients
- 1 lb / 500 g medium carrots, scrubbed (or peeled if preferred)
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- Salt & freshly ground black pepper, to taste
- Fresh thyme sprigs (several)
- Fresh parsley, finely chopped for garnish
Instructions
- Preheat your oven to 190°C / 375°F.
- Trim the tips of the carrots and slice them: halve large carrots lengthwise; quarter if very big; leave smaller ones whole.
- In a small bowl, mix honey, balsamic vinegar, olive oil, salt & pepper to form the glaze.
- Arrange the carrots in a baking tray. Add fresh thyme sprigs. Pour ¾ of the glaze over the carrots, coating well.
- Roast for 15‑20 minutes until carrots begin to soften and caramel edges appear.
- Take the tray out, flip carrots, pour the remaining glaze over. Return to oven and roast for another 20‑25 minutes until fully caramelized and tender.
- Remove thyme stems. Garnish with chopped parsley. Optional: drizzle extra honey or balsamic and finish with a light pinch of salt.
Notes
Use evenly sized carrot pieces to ensure even roasting. Don’t roast above 200°C or the glaze may burn. Make ahead friendly—just reheat before serving with fresh herbs or glaze.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 10g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Final Thoughts
Honey Balsamic Roasted Carrots are a humble vegetable transformed—sweet, sticky, tangy, herb‑fragrant, and perfect for festive tables or cozy dinners. With a few simple ingredients, careful slicing, a balanced glaze, and some patience in the oven, you’ll get carrots that everyone will remember.
Give this recipe a try next time you want a side that brings smiles—and maybe a second helping. Don’t forget to garnish, drizzle, and savor each bite!
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