Honey Balsamic Roasted Carrots offer a healthy side dish to your next holiday meal or weeknight dinner. The sweet honey mixed with the robust flavors of balsamic vinegar and extra virgin olive oil pair wonderfully to add flavor to this roasted carrots recipe.
Honey Balsamic Roasted Carrots
The more I make roasted veggies the more I think all veggies should be roasted. It brings out the sweetness in them and it gets my kids to ask for seconds and thirds. Today’s Honey Balsamic Roasted Carrots are a favorite in my house and for good reason. These beauties are sweet and savory. The combination of the honey and the balsamic vinegar is perfect when roasting carrots.
You will notice in my photos I used rainbow carrots because I just love the way they look and it helps my kids learn to eat all colors of food. Carrots aren’t just orange, right? But with that said you can use whatever carrots you have on hand.
You will also notice my recipe is for a 2 pound bag of carrots but you can cut the recipe in half and do a one pound bag. I will say that when carrots are roasted they tend to shrink down a bit, so 2 pounds is actually a good amount. There is nothing wrong with leftover roasted veggies either. They heat up great as leftovers, work in salads or in rice bowls.
When you are preparing for a holiday, for example Christmas, Thanksgiving or Easter, these Honey Balsamic Roasted Carrots would be the perfect addition to your menu. They are really easy to make and guests always love them.
Each night for dinner we have at least one, usually two vegetables on the table. If you are like me you are always trying to mix things up and try new things. Add these Honey Balsamic Roasted Carrots to the rotation. These are a family favorite time and time again.
Here are a couple of items you may need to make the honey balsamic roasted carrots recipe:
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Honey, Balsamic Roasted Carrots
Honey Balsamic Roasted Carrots offer a healthy side dish to your next holiday meal or weeknight dinner. The sweet honey mixed with the robust flavors of balsamic vinegar and olive oil pair wonderfully to add flavor to this roasted carrots recipe.
- 1 1/2 to 2 pounds of carrots, peeled and sliced to your liking
- 2 Tablespoons olive oil
- 1 Tablespoons honey
- 2 Tablespoons balsamic vinegar
- Salt and pepper to taste
- Fresh parsley
- Extra honey for drizzling
Preheat oven to 400 degrees.
In a medium mixing bowl whisk together the balsamic vinegar, honey, olive oil, sea salt and a dash of pepper.
Add the sliced carrots and mix well until carrots are coated with the glaze. Let sit for 5 minutes.
Line a baking sheet with foil or use a non-stick baking sheet and spread carrots over the baking sheet. Sprinkle salt and pepper over the carrots.
Roast in the oven for 20-25 minutes, stirring once, until the carrots are tender.
Sprinkle fresh parsley over cooked carrots and serve.
I like to slice vertically to add a little character to the dish but slice however you please.
It took about 25 minutes for the carrots to be tender in my oven, once you get to 20 minutes start checking them every couple of minutes.