Honey Balsamic Roasted Carrots

These honey balsamic roasted carrots are a simple yet flavorful side dish that I love to make when I want something easy and elegant. The natural sweetness of the carrots intensifies in the oven, while the honey and balsamic glaze adds a tangy, caramelized finish that makes every bite irresistible.

Why You’ll Love This Recipe

I love how this recipe transforms basic carrots into a gourmet-worthy side. The roasting brings out their earthy sweetness, and the glaze gives them a glossy, golden coating that looks as good as it tastes. It’s also a flexible dish—I can serve it with anything from roasted chicken to grilled steak or even a holiday spread. Best of all, it takes minimal effort and delivers maximum flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh carrots (whole or cut into sticks)

• Olive oil

• Balsamic vinegar

• Honey

• Salt

• Black pepper

• Optional: fresh thyme or parsley for garnish

Directions

1. I preheat the oven to 400°F (200°C).

2. I peel and trim the carrots, then cut them into uniform pieces if needed for even roasting.

3. In a large bowl, I toss the carrots with olive oil, balsamic vinegar, honey, salt, and pepper until they’re evenly coated.

4. I spread the carrots on a baking sheet in a single layer, making sure they’re not crowded so they can roast properly.

5. I roast them for about 25–30 minutes, flipping once halfway through, until they’re tender and caramelized around the edges.

6. Before serving, I like to sprinkle some fresh herbs over the top for a pop of color and flavor.

Servings and timing

This recipe serves 4 as a side dish. It takes about 10 minutes to prep and 25–30 minutes to roast, so I can have it ready in around 40 minutes total.

Variations

Sometimes I use rainbow carrots for a more colorful presentation. I’ve also added a pinch of cinnamon or cumin to the glaze for a different flavor profile. When I want a vegan version, I make sure to use maple syrup instead of honey. For added richness, I occasionally finish the carrots with a drizzle of butter before serving.

Storage/Reheating

I store leftover carrots in an airtight container in the fridge for up to 3 days. To reheat, I spread them on a baking sheet and warm them in the oven at 350°F (175°C) until heated through, or microwave them in short bursts. If they’ve dried out a bit, I add a splash of olive oil or water before reheating.

FAQs

Can I use baby carrots?

Yes, I’ve used baby carrots and they work just fine. I just make sure to dry them well before roasting so they caramelize properly.

What kind of balsamic vinegar should I use?

I use a good-quality aged balsamic vinegar—it doesn’t need to be expensive, but it should be thick and slightly sweet for the best flavor.

Can I make these ahead of time?

Yes, I often roast them a few hours ahead and reheat them just before serving. They hold up well and still taste great.

Do I need to peel the carrots?

I usually peel them for a smoother texture, but if the carrots are young and fresh, I just scrub them clean and leave the skins on.

How do I know when the carrots are done?

I check by piercing them with a fork—they should be tender but not mushy, with some browning on the edges from the glaze.

Conclusion

These honey balsamic roasted carrots are a perfect mix of sweet, tangy, and savory. Whether I’m making a quick weeknight dinner or planning a special holiday menu, this dish is always a reliable and delicious choice. With minimal ingredients and prep, it’s an easy way to elevate any meal.