I’m excited to share my recipe for honey balsamic roasted carrots, a dish that’s become a go-to favorite in my home. These carrots are not just healthy; they’re bursting with flavor thanks to a deliciously sweet and tangy glaze. The vibrant colors and caramelized edges make them a delightful side for any meal, and they never fail to impress at gatherings. With just a bit of prep, you can have them ready in about 40 minutes.
What makes these honey balsamic roasted carrots truly special is their perfect balance of sweet and savory flavors, enhanced by the warm, earthy notes of fresh thyme and garlic. They pair beautifully with a variety of main dishes, making them versatile enough for both casual family dinners and more elegant occasions.
Why you’ll love honey balsamic roasted carrots
- Quick and easy to prepare
- Naturally sweet and tangy flavor
- Offers beautiful color and presentation
- Pairs well with many entrees
- Healthier alternative to conventional sides
What ingredients do I need for honey balsamic roasted carrots?
- Carrots: 2 pounds, choose medium to large carrots for easier roasting and cutting. Look for firm, vibrant orange carrots for the best flavor and texture.
- Balsamic Vinegar: ¼ cup, use a good quality balsamic vinegar for a richer, sweeter flavor. A thicker, syrupy balsamic glaze can also be used for a more intense flavor.
- Honey: 2 tablespoons, adds a touch of natural sweetness that balances the balsamic vinegar and enhances the caramelization. You can use your favorite type of honey, like wildflower or clover.
- Olive Oil: 2 tablespoons, extra virgin olive oil is recommended for its flavor and health benefits. It helps the carrots roast evenly and prevents them from drying out.
- Garlic: 2 cloves, minced, fresh garlic provides a pungent and aromatic base note to the dish. Minced garlic disperses flavor better during roasting.
- Fresh Thyme: 1 tablespoon, chopped, fresh thyme adds an earthy, slightly lemony aroma that complements the carrots and balsamic beautifully. Rosemary or oregano can also be used.
- Salt: ½ teaspoon, kosher salt is preferred for even seasoning. Salt enhances the natural sweetness of the carrots and balances the flavors.
- Black Pepper: ¼ teaspoon, freshly ground black pepper adds a subtle spice and depth of flavor. Grind it fresh for the best aroma.
Ingredient notes & swaps
- Carrots: Peeling is optional; leave skins on for added texture and nutrients.
- Balsamic vinegar: A fruity balsamic can replace a regular one for a sweeter finish.
- Honey: Maple syrup can be an excellent substitute for a vegan option.
How do I make honey balsamic roasted carrots step-by-step?
Making honey balsamic roasted carrots is straightforward and satisfying. Start by preheating your oven for roasting, and you’ll be enjoying this dish in no time!
- Preheat your oven to 425°F (220°C).
- Wash and scrub the carrots thoroughly. Peel them if desired, but leave the skin on for added nutrients and texture. Trim off the ends.
- Cut the carrots into uniform pieces, about 1-inch thick. For larger carrots, halve them lengthwise before cutting.
- In a small bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, chopped fresh thyme, salt, and black pepper until well combined.
- Place the carrot pieces in a large bowl and pour the honey balsamic glaze over them. Toss until the carrots are evenly coated.
- Spread the glazed carrots in a single layer on a baking sheet. Avoid overcrowding the pan to ensure proper roasting.
- Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
- Once done, garnish with fresh thyme or a sprinkle of flaky sea salt and serve warm.
Pro Tip: Make sure your oven is fully heated before placing the carrots inside. This ensures they roast properly and caramelize beautifully.
Visual doneness cues: You’ll know the carrots are ready when they’re fork-tender and have a slight bite, with beautifully caramelized edges.
How should I serve it?
Honey balsamic roasted carrots make an excellent side dish for roasted meats, grilled fish, or even a hearty grain salad. For a delightful presentation, serve them on a large platter, garnished with fresh thyme and a drizzle of balsamic glaze to highlight their beautiful color.
Can I make it ahead? How do I store and reheat it?
You can prepare honey balsamic roasted carrots ahead of time by roasting them and storing them in an airtight container in the fridge for up to 3 days. To reheat, simply spread them out on a baking sheet and heat in a preheated oven until warmed through, ensuring that they get a bit of crispiness back.
How do I fix common issues?
- Dry carrots: Ensure your oil and glaze are well-coated before roasting.
- Bland flavor: Adjust seasoning in the glaze before tossing with carrots.
- Soggy texture: Spread carrots in a single layer on the baking sheet with enough space between pieces to roast instead of steam.
What variations can I try?
For a different twist, you can add a sprinkle of feta cheese after roasting for a creamy contrast. Alternatively, toss in sliced onions or bell peppers with the carrots for added color and flavor. For a spicier kick, consider adding a pinch of red pepper flakes to the glaze.
FAQs
Can I use baby carrots for this recipe?
Yes, you can use baby carrots. Just adjust the roasting time as they may cook faster than larger carrots.
What can I substitute for fresh thyme?
If you don’t have fresh thyme, dried thyme will work as a substitute. Use about one-third of the amount since dried herbs are more concentrated.
How can I make it sweeter?
For sweeter carrots, increase the amount of honey or balsamic vinegar in the glaze to suit your taste.
Honey Balsamic Roasted Carrots
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- Wash and scrub the carrots thoroughly. Peel them if desired, but leave the skin on for added nutrients.
- Cut the carrots into uniform pieces, about 1-inch thick.
- In a small bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, chopped fresh thyme, salt, and black pepper until well combined.
- Place the carrot pieces in a large bowl and pour the honey balsamic glaze over them. Toss until the carrots are evenly coated.
- Spread the glazed carrots in a single layer on a baking sheet, avoiding overcrowding.
- Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
- Garnish with fresh thyme or a sprinkle of flaky sea salt and serve warm.