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Honey Balsamic Roasted Carrots on a round, white ceramic plate

Honey Balsamic Roasted Carrots

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Honey Balsamic Roasted Carrots have minimal ingredients and maximum taste! Roasting accentuates the natural sweetness of carrots plus honey and balsamic add even more flavor!

I’ve been roasting cauliflower, broccoli, green beans and brussels sprouts for years. It was high time carrots received the same delicious treatment.

Honey Balsamic Roasted Carrots on a white ceramic plate

Honey Balsamic Roasted Carrots

The picky hubby loves my glazed carrots, which are basically carrot coins coated in brown sugar and butter. They’re perfect for holidays or company. So I never got around to roasting carrots unless they were part of a vegetable medley.

Well, finally the tide has turned and I’ve been experimenting with roasting carrots.  When the boys join us for Sunday night dinners, I test out new recipes. Roasted carrots don’t last long, and these honey balsamic roasted carrots flew off the serving plate. Next up, I’m going to try these Parmesan Roasted Carrots!

Overhead view of Honey Balsamic Roasted Carrots on a white platter

How to Roast Carrots

The process for roasting vegetables doesn’t vary much except for the time the different varieties need to cook. Here are a few basic tips:

  • Cut or choose vegetables that are similar sizes, so they’ll all be finished cooking at the same time.
  • PRO-Tip: Roast at a high heat, like 400-450º. This will allow for nice caramelization. Caramelization is the process of breaking down the sugars in the vegetables at high heat resulting in a sweet nutty flavor as well as browning.
  • Lightly coat your carrots or whatever vegetable you’re roasting with olive oil, then sprinkle with kosher salt and a dusting of freshly ground black pepper.
  • Alternatively, you can toss them in a homemade vinaigrette or add a drizzle of balsamic vinegar.
  • With a sweet vegetable like carrots, a touch of honey accentuates the natural sugars.
  • Watch your vegetables carefully. They can easily go from perfectly cooked to mushy (think of bad Brussels sprouts!) in a few minutes.
  • Test your roasted carrots by poking with a sharp knife. You want there to be minimal resistance, but pull them out of the oven before they’re too soft.

Honey Balsamic Roasted Carrots on a white ceramic plate

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Honey Balsamic Roasted Carrots

Honey Balsamic Roasted Carrots

Carrots roasted with olive oil, balsamic vinegar and honey for an outstanding side dish!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 4 servings

Ingredients

  • 1 1/2 pounds thin carrots, peeled and ends removed (if you can't find thin carrots, cut your carrots lengthwise)
  • 1 1/2-2 tablespoons olive oil
  • 1 tablespoon good quality balsamic vinegar (my favorite is aged 18 years)
  • 1 tablespoon honey
  • Kosher salt, to taste

Instructions

Preheat oven to 400 degrees.

Spread your carrots out on a rimmed sheet pan. Drizzle with olive oil.

Shake the pan back and forth so the carrots are coated with oil.

Whisk together balsamic and  honey, then drizzle over carrots. Sprinkle with kosher salt to taste.

Roast for 20 minutes, then using hot pads, shake the pan back and forth to coat and turn the carrots. Roast 10-20 more minutes or until carrots are tender (easily pierced with a knife).

Serve warm.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 139 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 245mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 5g Sugar: 11g Sugar Alcohols: 0g Protein: 1g
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11 comments on “Honey Balsamic Roasted Carrots”

  1. My mom made blanched and pan honey carrots all the time as a kid and I loved them. Roasting is so much better indeed nd the zing of balsamic to honey, love it!

  2. Dear Liz, carrots prepared this way are my very favorite kinds of carrots! Love the recipe with the addition of balsamic vinegar and honey.
    And they always look so pretty when presented this way either as a side dish or as a main dish with a side salad.
    Andrea

  3. These look wonderful Liz! I prefer roasted carrots over preparing them any other way. Your version sounds nice and sweet, just what I love!

  4. I always love the combo of sweet and tangy…these roasted carrots look wonderfully delicious and very flavourful too.

  5. I love roasted carrots and this recipe is so good! I’ll be adding it to our regular dinner rotation because we love it so much.

  6. I don’t think I will be able to eat carrots any other way from now on 🙂 DELICIOUS!

  7. Carrots are nice cooked anyway, but roasting really brings out extra sweetness. Love the glaze you’re using! These look wonderful — thanks.

  8. I love the sweet, tangy combo of honey and balsamic – perfect pair for roasted carrots! These are great as a side, but honestly I’d gladly make a meal of them!!

  9. Yum! This takes carrots to a whole other level of deliciousness. I’m so in. While I do enjoy the crunch of a raw carrot – I think they only get better when roasted. 🙂 ~Valentina

  10. Most of my carrot consumption comes from eating them raw. This is a nice change of pace.

  11. I would absolutely love this. My husband hates anything vinegar, unfortunately. I’ll save this recipe for when I’m having girlfriends over!

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