Honey Balsamic Roasted Carrots Recipe
This Honey Balsamic Roasted Carrots recipe offers a sweet and tangy twist to classic roasted carrots. Roasted to caramelized perfection with a glaze of honey, balsamic vinegar, and olive oil, and accented with fresh thyme and parsley for a fragrant, flavorful side dish that pairs well with a variety of meals.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Ingredients
Carrots
- 1 lb (500g) medium-sized carrots
Glaze
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- Salt & pepper, to taste
Herbs & Garnish
- Few sprigs of fresh thyme
- Sprinkle of fresh parsley, finely diced (to serve)
Instructions
- Preheat & Prepare Glaze: Preheat your oven to 375°F (190°C). In a small bowl, whisk together the honey, balsamic vinegar, olive oil, and a good pinch of salt and pepper to create the flavorful glaze.
- Prepare Carrots: Trim the roots off the carrots and slice them lengthwise into halves to ensure even cooking. For larger carrots, quarter them, and if carrots are very thin or small, leave them whole. The key is to keep the size consistent for uniform roasting.
- Coat Carrots & Start Roasting: Place the carrots and a few sprigs of fresh thyme into a roasting tray. Pour about three-quarters of the glaze over the carrots and toss to evenly coat. Roast in the oven for 15-20 minutes or until carrots begin to caramelize. If the vinegar starts to char on the tray, stir the carrots and slightly reduce the heat.
- Flip & Finish Roasting: Remove the tray from the oven, flip the carrots to the other side, and drizzle the remaining glaze over them. Return to the oven and roast for another 20-25 minutes until the carrots are sticky and fully caramelized. Avoid increasing the heat above 400°F (200°C) to prevent burning the glaze.
- Serve: Discard the thyme stalks and sprinkle fresh parsley over the carrots. Optionally, add a final pinch of salt to balance the sweetness. For extra flavor, drizzle additional balsamic vinegar or honey just before serving as preferred.
Notes
- Ensure carrots are of uniform size for even cooking; quarter large carrots and leave small carrots whole.
- Watch the vinegar carefully during roasting to prevent charring or burning.
- Adjust salt at the end to taste, balancing the sweetness from the honey and acidity from the balsamic vinegar.
- Use fresh thyme for best aroma; remove stems before serving.
