Honey Roasted Carrots
Sweet honey meets tangy balsamic vinegar and garlic in these easy roasted carrots. Ready in 40 minutes with just 10 minutes of prep time. Perfect caramelized side dish for any meal.
Ingredients
- 10 large carrots washed, peeled, halved lengthwise
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 3 garlic cloves minced, or 3/4 tsp garlic powder
- salt to taste
- black pepper to taste, freshly ground preferred
- fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Wash and peel the carrots, then cut each one in half lengthwise. Spread them out on a rimmed baking sheet, making sure not to crowd them.
- In a small bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, salt, and pepper until well combined and slightly emulsified.
- Using a pastry brush, coat the carrots with about two-thirds of the glaze, making sure every piece is covered.
- Roast in the preheated oven for 15 minutes.
- Remove the baking sheet from the oven and carefully flip each carrot half. Brush the remaining glaze over the carrots.
- Return to the oven and roast for another 15 minutes, or until the carrots are tender when pierced with a fork and the edges are caramelized.
- Transfer the roasted carrots to a serving platter and sprinkle with fresh chopped parsley. Serve warm.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in a 325°F oven for 5 minutes or microwave in 30-second bursts.
Substitutions: Can use maple syrup or agave nectar instead of honey. Red wine vinegar mixed with sugar can replace balsamic vinegar. Rainbow or heirloom carrots work beautifully.
Tips: Use fresh, firm carrots for best results. Adjust cooking time based on carrot size - smaller carrots may need only 25 minutes total. Don't crowd the pan or carrots will steam instead of caramelize.