Honey Balsamic Roasted Carrots

These honey balsamic roasted carrots are a sweet and savory side dish that I keep coming back to. Roasted until caramelized and tender, they have the perfect balance of natural sweetness from the carrots, a tangy glaze from the balsamic vinegar, and a rich depth from the honey. It’s an easy yet elegant dish that brings out the best in a humble vegetable.

Why You’ll Love This Recipe

I love how effortlessly this recipe transforms basic carrots into something special. The roasting brings out their natural sugars, and the honey-balsamic glaze adds a sticky, flavorful finish that makes them hard to resist. Whether I serve them with roasted chicken, holiday dinners, or even as a vegetarian main over grains, they’re always a hit. Best of all, they come together with just a handful of ingredients and minimal prep.

ingredients

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

• Fresh carrots (whole or sliced lengthwise)

• 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) and line a baking sheet with parchment paper.

2. I peel the carrots and either leave them whole or slice them lengthwise, depending on size.

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

4. I spread them out in a single layer on the prepared baking sheet, making sure they’re not crowded.

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

6. I garnish them with a little fresh thyme or chopped parsley before serving for a pop of color and flavor.

Servings and timing

This recipe makes about 4 servings. It takes me around 10 minutes to prep and about 25–30 minutes to roast, so the whole dish comes together in roughly 40 minutes.

Variations

I sometimes add a sprinkle of red pepper flakes for a subtle kick, or a bit of garlic powder for extra savory depth. If I’m serving them for a holiday, I’ll mix in a handful of toasted walnuts or crumbled goat cheese for a fancier twist. I’ve also used maple syrup in place of honey with great results.

storage/reheating

I store leftover carrots in an airtight container in the fridge for up to 4 days. To reheat, I spread them on a baking sheet and warm them in a 350°F oven for about 10 minutes. A quick sauté in a skillet with a touch of olive oil also brings them back nicely.

FAQs

Can I use baby carrots?

Yes, I use baby carrots when I’m short on time since they don’t need peeling or slicing. I just make sure to adjust the roasting time depending on their size.

Will frozen carrots work?

Fresh carrots work best for roasting. Frozen carrots tend to release too much moisture and won’t caramelize the same way.

Can I make these in advance?

Absolutely. I roast them ahead of time and reheat just before serving. The glaze may thicken slightly, but I give them a quick toss to refresh them.

What’s the best type of balsamic vinegar?

I use a good-quality, aged balsamic for deeper flavor, but any balsamic will do. I just avoid the very thin or overly acidic ones.

Can I double the recipe?

Yes, I often do. I just use two baking sheets to avoid overcrowding, which helps the carrots roast instead of steam.

Conclusion

Honey balsamic roasted carrots are one of those side dishes I can always count on to impress. They’re easy, flavorful, and beautifully caramelized every time I make them. Whether I’m cooking for a weeknight dinner or a festive gathering, these carrots bring a touch of sweetness and elegance to the table.