Honey Balsamic Roasted Carrots
Let’s be honest, carrots can be a bit… predictable, can’t they? They’re the dependable, always-there side dish that rarely gets anyone’s heart racing.
But what if I told you that with a few simple ingredients and a bit of oven magic, you could transform those humble roots into something so ridiculously delicious, you’ll want to eat the whole tray yourself? These aren’t just carrots; they’re sweet, sticky, tangy, caramelized showstoppers.
What You’ll Need
This glaze is a simple stunner, made with pantry staples you probably already have. It’s all about balancing that sweet honey with the sharp tang of balsamic.
- ▢ Carrots: About 1lb (500g) of medium-sized carrots are perfect. They have enough substance to hold up to the heat without turning to mush.
- ▢ Honey: The star of our sweet glaze. Two tablespoons will do the trick.
- ▢ Balsamic Vinegar: This brings the tangy counterpoint. You’ll need two tablespoons.
- ▢ Olive Oil: Just a tablespoon to help everything caramelize beautifully.
- ▢ Fresh Thyme: A few sprigs are non-negotiable. It’s a match made in heaven with carrots.
- ▢ Fresh Parsley: For a final sprinkle of freshness and colour.
- ▢ Salt & Pepper: To taste, of course!
Pro Tips
Having made these carrots more times than I can count, I’ve picked up a few tricks. These will take your carrot game from good to ‘give-me-the-recipe-now’ great.
- Don’t Crowd the Pan: Give your carrots some personal space! Spreading them in a single layer on the baking tray is crucial. This ensures they roast and caramelize, rather than steaming into a sad, soggy pile.
- Good Balsamic Matters: You don’t need a 25-year-old bottle that costs a fortune, but using a decent quality balsamic vinegar makes a world of difference. It’ll have a thicker consistency and a richer, less acidic flavour.
- The Mid-Roast Flip is Key: Don’t just set and forget. Taking the time to flip the carrots and add the rest of the glaze halfway through ensures every single nook and cranny gets coated and perfectly sticky.
- Line Your Baking Tray: This one’s for your future self. That sticky, caramelized glaze is delicious on carrots, but an absolute nightmare to scrub off a pan. A sheet of parchment paper makes cleanup a breeze.
Tools You’ll Need
- Baking Tray
- Parchment Paper (Highly Recommended!)
- Small Bowl (for the glaze)
- Sharp Knife & Chopping Board
- Spatula or Tongs
Substitutions and Variations
Don’t have everything on hand? No worries. This recipe is wonderfully flexible.
- No Honey? Maple syrup is a fantastic substitute and adds a slightly different, woodsy sweetness.
- Herb Swap: If you’re not a fan of thyme, fresh rosemary works beautifully too. Just use it a bit more sparingly as it has a stronger flavour.
- Add a Little Spice: A pinch of red pepper flakes in the glaze will give your carrots a subtle, warming kick.
- Go Nutty: Sprinkle some chopped pecans or walnuts over the carrots for the last 10 minutes of roasting for a lovely crunch.
Make-Ahead Tips
Planning a big meal? You can easily prep this dish ahead of time. Simply wash, peel (if you want), and slice your carrots and store them in an airtight container in the fridge for up to 2 days.
You can also whisk the glaze ingredients together and keep it in a sealed jar in the fridge. Just give it a good shake before you’re ready to roast.
How to Make Honey Balsamic Roasted Carrots
Alright, let’s get to the good part. Time to make some magic.
- Preheat and Prep: Get your oven preheating to 375°F (190°C). While it’s warming up, give your carrots a good scrub. You can peel them if you like, but I usually don’t bother. Trim the ends and slice them in half lengthwise. If they’re extra chunky, quarter them. The goal is to have pieces that are roughly the same thickness.
- Mix the Glaze: In a small bowl, whisk together the honey, balsamic vinegar, olive oil, and a generous pinch of salt and pepper. It’ll look quite thin, but trust the process!
- First Roast: Line a large baking tray with parchment paper. Tumble the carrots onto the tray, add the thyme sprigs, and pour over about 3/4 of your glaze. Use your hands or a spatula to toss everything together until the carrots are evenly coated. Pop them in the oven for 15-20 minutes.
- Flip and Final Roast: Take the tray out of the oven. The carrots should be starting to soften and caramelize around the edges. Flip them over, pour on the remaining glaze, and return the tray to the oven.
- Get Sticky: Roast for another 20-25 minutes, or until the carrots are tender and the glaze is thick, bubbly, and beautifully sticky. Keep a close eye on them towards the end—glaze can go from caramelized to burnt in a flash!
- Serve it Up: Remove the thyme stalks, transfer the carrots to a serving dish, and finish with a sprinkle of fresh parsley and another pinch of flaky sea salt to balance the sweetness. Done!
The Nitty Gritty: Nutrition & Pairings
Here’s a quick look at what you’re getting, plus how to make it fit your life and your plate.
| Nutrient | Approx. Amount (per serving of 4) |
|---|---|
| Calories | 132 kcal |
| Carbohydrates | 25g |
| Sugars | 17g |
| Protein | 1.5g |
| Fat | 3.8g |
*Nutritional information is an estimate and can vary based on the exact ingredients used.
- Dietary Swaps:
- Vegan: Simply swap the honey for an equal amount of maple syrup.
- Paleo: Use maple syrup instead of honey and ensure your balsamic vinegar has no added sugar.
- Meal Pairing Suggestions: These carrots are the ultimate team player. They are absolutely perfect alongside a Sunday roast chicken, a juicy pork loin, or even a beautiful piece of pan-seared salmon.
- Time-Saving Tip: While the carrots are in the oven for their first roast, use that time to prep other parts of your meal. You’ve got a solid 15-20 minutes of free time!
Leftovers and Storage
If by some miracle you have leftovers, they’re fantastic the next day. Store them in an airtight container in the fridge for up to 3 days.
You can enjoy them cold, chopped up in a salad, or reheat them gently in a 350°F (175°C) oven or in a pan over medium-low heat until warmed through.
Frequently Asked Questions
Can I use baby carrots for this recipe?
Absolutely! Baby carrots work great. Since they’re smaller, you won’t need to slice them. Just keep an eye on the cooking time, as they’ll likely be done a bit quicker, probably around the 30-35 minute mark in total.
My glaze burned on the pan! What went wrong?
Ah, the dreaded burnt glaze! This usually happens for one of two reasons: the oven temperature was too high, or the glaze pooled and burned before the carrots were cooked. Don’t go higher than 390°F (200°C). If you see the glaze charring on the pan, give the carrots a good stir and nudge the heat down slightly. Using parchment paper also helps prevent this.
Can I make these in an air fryer?
You sure can. Toss the carrots with the full amount of glaze and air fry at 375°F (190°C) for about 15-20 minutes, shaking the basket halfway through. They’ll cook faster, so watch them closely to make sure the glaze doesn’t burn.
Wrapping Up
And there you have it. A side dish so good, it might just steal the spotlight from the main course. These Honey Balsamic Roasted Carrots are proof that with a little love, even the most basic ingredients can become truly spectacular.
So go on, give it a try! I promise you won’t look at carrots the same way again. When you make them, drop a comment below and let me know how they turned out. I’d love to hear from you!
