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- 1 lb baby or regular carrots - 2 tablespoons honey - 2 tablespoons balsamic vinegar - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme) - Salt and pepper to taste - Fresh parsley for garnish I love using baby carrots for their sweetness and tender bite. Regular carrots work well too; just peel and cut them into sticks. The honey adds a rich sweetness, while balsamic vinegar gives a tangy kick. Olive oil helps the glaze stick and adds flavor. Garlic powder brings an earthy taste, and thyme adds a nice herbal note. Don’t forget to season with salt and pepper. Fresh parsley brightens the dish and makes it look pretty! If you need an alternative for honey, try maple syrup or agave nectar. These options keep the dish sweet. For a gluten-free choice, all the ingredients here are naturally gluten-free. If you want to switch herbs, consider rosemary or oregano for a different flavor. You can also add spices like cumin or chili flakes to spice things up! These simple swaps can keep your recipe fresh and exciting. {{ingredient_image_1}} 1. Preheat the oven: Set your oven to 425°F (220°C). This high heat helps caramelize the carrots and brings out their natural sweetness. 2. Mix the glaze: In a large mixing bowl, combine: - 2 tablespoons honey - 2 tablespoons balsamic vinegar - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme) - Salt and pepper to taste Whisk these ingredients together until they blend well. The glaze should look smooth and shiny. 3. Toss the carrots: Take 1 lb of baby carrots (or regular carrots, cut into sticks) and add them to the bowl with the glaze. Toss them gently until each carrot is coated in the mix. This step is key for flavor. 4. Arrange on the baking sheet: Line a baking sheet with parchment paper for easy cleanup. Spread the glazed carrots in a single layer on the sheet. Make sure they are not crowded, as this helps them roast evenly. 5. Cooking time and temperature: Place the baking sheet in your preheated oven. Roast the carrots for 20-25 minutes. Toss them halfway through to ensure even cooking. 6. How to check for doneness: The carrots are done when they are tender and slightly caramelized. You can poke them with a fork; if it goes in easily, they are ready. Remove them from the oven and let them cool for a few minutes before serving. Using fresh ingredients is key. Fresh carrots taste better and offer more nutrients. When you cook, it’s best to balance sweetness and acidity. The honey adds sweetness, while balsamic vinegar gives a nice tang. Together, they create a delightful flavor. To avoid sogginess, make sure to spread the carrots in a single layer on your baking sheet. This allows hot air to circulate and helps them roast evenly. For great caramelization, roast the carrots at a high temperature. Toss them halfway through cooking to ensure even browning and a crispy texture. Garnish your carrots with fresh parsley for a pop of color. It adds freshness and makes the dish look appealing. Serve them alongside grilled meats or as part of a colorful vegetable platter. A vibrant presentation makes your meal more inviting and enjoyable. Pro Tips Choose the Right Carrots: For the best flavor and texture, use fresh, vibrant baby carrots or young regular carrots. They tend to be sweeter and more tender. Don’t Skip the Toss: Tossing the carrots halfway through roasting ensures even caramelization and prevents them from sticking to the baking sheet. Experiment with Herbs: Feel free to experiment with different herbs like rosemary or dill for a unique twist on the flavor profile. Serve Immediately: Roasted carrots are best served warm right out of the oven for maximum flavor and texture. Enjoy them as a side dish or a healthy snack! {{image_2}} You can make your honey balsamic roasted carrots even better by adding spices. A pinch of chili flakes gives a nice kick. Cumin adds a warm, earthy taste. Both spices mix well with the sweet glaze. Citrus flavors also brighten the dish. Try adding orange or lemon juice to your glaze. This small change can lift the flavors and make the dish pop. Feel free to switch up the carrots with other root veggies. Beets, parsnips, or sweet potatoes can roast well. Each adds its own unique flavor and texture. You can also mix seasonal vegetables. Think about adding brussels sprouts or zucchini. Roasting different veggies together can create a colorful and tasty dish. Transform your roasted carrots into a fresh salad. Just let them cool and toss with greens. Add some nuts or cheese for extra crunch and taste. Pairing these carrots with proteins or grains makes a great meal. They go well with chicken, fish, or quinoa. This makes your dinner both tasty and filling. To keep your honey balsamic roasted carrots fresh, store them in the fridge. Use an airtight container to prevent moisture loss. Make sure the carrots cool completely before sealing the container. This helps keep their texture. When reheating, I suggest using the oven. This method keeps the carrots crispy. Preheat your oven to 350°F (175°C). Place the carrots on a baking sheet and heat for about 10 minutes. Check them to ensure they are warm throughout. You can freeze roasted carrots if you have leftovers. First, let them cool fully. Then, place them in a freezer-safe bag. Squeeze out as much air as possible before sealing. For thawing, move them to the fridge overnight. Reheat them in the oven at 350°F (175°C) for 10-15 minutes. This keeps them tasty and not mushy. Honey balsamic roasted carrots can last up to four days in the fridge. Store them in a sealed container to keep them fresh. If you freeze them, they will last for about three months. Just remember to cool them down before putting them in the freezer. Yes, you can use regular carrots. Just peel and cut them into sticks. Regular carrots may take a bit longer to cook. Baby carrots roast faster and stay tender, while regular carrots have a firmer texture. Keep an eye on them as they cook. These carrots pair well with many dishes! Try serving them with roasted chicken or grilled steak. They also go great with quinoa or rice. For a full meal, you can add a salad or some crusty bread. Enjoying these carrots with a tangy yogurt sauce is also delicious! Honey balsamic roasted carrots offer a simple yet flavorful dish. You need just a few ingredients, like carrots, honey, and balsamic vinegar. Remember to preheat your oven and mix your glaze well. Use fresh ingredients for the best taste and try different herbs or spices for more flavor. These carrots can change your meal and impress your guests. I found they pair well with many dishes. Whether you serve them right away or store leftovers, this recipe brings joy to each bite. Enjoy making and sharing this delightful side dish.

Honey Balsamic Roasted Carrots

A delicious side dish of roasted carrots glazed with honey and balsamic vinegar.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 80 kcal

Ingredients
  

  • 1 lb baby carrots (or regular carrots, peeled and cut into sticks)
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large mixing bowl, combine the honey, balsamic vinegar, olive oil, garlic powder, thyme, salt, and pepper. Whisk together until well combined.
  • Add the carrots to the bowl and toss until they are evenly coated in the glaze.
  • Spread the coated carrots in a single layer on a baking sheet lined with parchment paper for easy cleanup.
  • Roast in the preheated oven for 20-25 minutes, tossing halfway through, until the carrots are tender and caramelized.
  • Once roasted, remove from the oven and let them cool for a few minutes.
  • Transfer the carrots to a serving dish and sprinkle with fresh parsley for a burst of color and freshness.

Notes

For a variation, try adding other root vegetables.
Keyword balsamic, carrots, honey, roasted, vegetable