Balsamic Roasted Carrots
These Balsamic Roasted Carrots are sweetened with honey and made tangy with balsamic vinegar. They’re an irresistible veggie that I love serving alongside any entree! They’re perfectly baked, wonderfully flavored, and good for you. Make these simple, healthy, and wholly delicious roasted carrots tonight. You can thank me later!
Balsamic Roasted Carrots
These balsamic roasted carrots are so good, even your kids will gobble them up! Seriously, I’ve served these carrots to some pretty picky eaters, and they’re still a crowd favorite every time. Kids love a hint of sweetness when they have to eat their vegetables, and these carrots definitely make that mark. Overall, I think it’s the sweetness of the honey combined with the tanginess of the balsamic vinegar that makes them so mouthwatering!
Besides the unforgettable flavor of these carrots, the texture is also something to brag about. Roasted at a high temperature for just under half an hour, these carrots always turn out perfectly tender without being mushy. I love that they have the slightest crunch while still being soft enough to cut into with ease.
In case you’re not already sold on these roasted carrots, consider this – carrots are rich in vitamins A, K, and C, as well as having high amount of fiber, potassium, and calcium. This side dish is certainly one you won’t feel bad about having seconds of! I always try to sneak some carrots into my diet, and this is by far my favorite way to eat them. They’re so good, you honestly forget that they’re also good for you!
How to Make Them
This is a great side dish recipe to use when you need something with few ingredients, a short baking time, and extremely simple steps. It’s perfect for your average weeknight dinner!
Preheat. First things first! Preheat your oven to 400°F.
Mix. Whisk together the butter, honey, and vinegar until thoroughly combined.
Prepare. Arrange the carrots in a single layer on a baking sheet. Then, pour the butter mixture over the carrots. Toss them to fully coat. Season the carrots with salt and pepper to taste before sprinkling them with thyme.
Bake. Bake the carrots in the oven for 20-25 minutes, or until the carrots are tender enough to be easily pierced with a fork.
Serve. It’s not required, but I highly recommend serving the carrots with fresh thyme! Enjoy!
What should I serve balsamic roasted carrots with?
Really, the question should be what shouldn’t you serve these carrots with! They pair perfectly with so many dishes, it’s pretty hard to pin down just a few.
However, these are the entrees I always find myself pairing with these delicious roasted carrots:
- Easy Herb Roasted Chicken
- Honey Garlic Chicken Thighs
- The Very Best Filet Mignon
- Easy Crockpot Meatloaf
How long will these roasted carrots stay fresh?
In an airtight container in the refrigerator, balsamic roasted carrots will stay fresh for up to 4 days. When you’re ready to reheat the carrots, I strongly recommend using the oven!
The microwave is notorious for making cooked veggies lose their texture.
Can I use balsamic reduction instead of balsamic vinegar?
I prefer using vinegar over reduction for a couple reasons. First, because I love the tanginess that the vinegar provides. Second, the thin consistency of vinegar is perfect for fully coating the carrots.
Balsamic reduction is thicker than vinegar, as it almost has a syrup-like consistency. It’s also much sweeter than balsamic vinegar. Because the honey is already thick and sweet, there’s no need to double down on those aspects with balsamic reduction.
However, if you really want your carrots to be on the sweet glazed side, go for it!
If you love veggie side dishes as much as I do, you need to check out more of my favorite recipes!
- Sautéed Green Beans with Everything Spice and Brown Butter
- Sautéed Broccoli Rabe
- Garlic Parmesan Baked Asparagus
- Easy Oven Roasted Tomatoes
- Honey Roasted Carrots with Tarragon
Get the Recipe: Balsamic Roasted Carrots (Balsamic Glazed Carrots)
- 4 tablespoons butter, melted
- 3 tablespoons honey
- 3 tablespoons balsamic vinegar
- 2 pounds carrots, peeled and tops trimmed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 4-5 sprigs fresh thyme
- baking sheet
- Preheat oven to 400˚F
- Whisk together the butter, honey and vinegar.
- Arrange the carrots in a single layer on a baking sheet and pour the butter mixture over the carrots. Toss to coat. Season with salt and pepper. Sprinkle with the thyme.
- Bake in the oven for 20-25 minutes until the carrots are tender enough to easily piece with a fork.
- Serve immediately with chopped fresh thyme, if desired.