Honey Balsamic Roasted Carrots

HONEY BALSAMIC ROASTED CARROTS

6/11/2022

Honey Balsamic Roasted Carrots are the carrots of your dreams! So fast and easy to roast in your oven or on the grill, and always a huge hit for family dinners and special holiday celebrations. Wildflower honey, balsamic vinegar and herbs complement the natural sweetness of the carrots, working together to caramelize the carrots in a delectable glaze that is perfectly sweet, sticky and tangy – simple and easy never tasted so gourmet

Honey Balsamic Roasted Carrots

RECIPE TIPS & TRICKS:

Don’t confuse baby carrots with baby-cut carrots. True baby carrots are young, thin, carrots harvested before reaching maturity and typically sold in bunches. True baby carrots are often found in the organic section of your grocery store, with the tops still attached. Sometimes they come in multi-colors which makes for beautiful results! They are sweeter and more tender than full-grown carrots, superior in texture and taste, and tend to never be tough or woody.
Baby-cut carrots typically are processed two-inch pieces of carrots with no cores that are all the same size, and I would never use them for this recipe. It may be because they are processed in a chlorine bath after peeling, but I find baby-cut carrots flavorless and inferior for roasting or cooking.
After you peel and rinse the carrots, dry them thoroughly with a kitchen or paper towel so glaze will “stick” and they can caramelize. Any leftover moisture will inhibit the roasting process.
I highly recommend slicing your carrots at least in half, and in thirds if they are particularly large. Cut each half (or third) in half or quartered so that they are all evenly sized. Roasted carrots are also wonderful cut on the diagonal – just make sure the carrot slices are the same thickness. Whichever method you use, it's important that all the carrots are similar size and thickness. You want the carrots to cook through the center before the glaze fully caramelizes. If the carrots are too large, the glaze can burn before the carrots are completely roasted and tender. Thin and same-sized carrots work best for this recipe!
Use a good quality balsamic vinegar and wildflower honey for the best flavor!

Some recipes advise to place the carrots on the pan and then pour the glaze on top. In my experience, this may cause the glaze to pool on the roasting pan, causing the carrots to steam instead of roast and caramelize, and the glaze to burn. For this reason, I prefer coating the carrots initially with glaze, tossing until evenly coated, and then place them on the roasting pan for best results.
Roast carrots in an even layer – they need to be spread in a single even layer so as much of carrot surface is touching the hot pan in order to caramelize. Don’t be tempted to overlap the carrots! If you are scaling up the recipe, you will need to use two baking sheets.
Roast the carrots at 400 degrees. This is the ideal temperature to roast carrots for a tender inside with extra surface caramelization and best flavor. Many recipes use a lower temperature which will still cook the carrots but won’t bring that beautiful color and flavor.
Heirloom carrot varieties will roast in as little as 25 minutes total, but most carrots are denser and typically require 35 to 45 minutes. Fresh carrots will require more time, older carrots will require less time.
Use a fork to check that the carrots are done – they are done when they are tender.
Be flexible with your roasting times! The roasting time is always different because no batch of carrots is the same. If they are not fork tender, you can pop them back in the oven for a few more minutes. If you overcook them slightly, they will just become more tender.

Honey Balsamic Roasted Carrots

ROASTED CARROT RECIPE VARIATIONS TO TRY:

Fresh Herbs or Dried Herbs: You can prepare this recipe with either, but keep in mind that dried herbs are usually more potent and concentrated than fresh herbs. If using fresh herbs, one tablespoon of fresh is equal to one teaspoon of dried herbs.
Seasonings: Try Italian seasoning, Herbs de Provence, Butter Garlic seasoning – I use and recommend Kinder’s the Blend (salt, pepper and garlic), Buttery Steakhouse, Buttery garlic & Herb, and Lemon Pepper seasoning. For Thanksgiving and Easter I like to add a teaspoon of cinnamon and ¼ teaspoon nutmeg.
Honey Roasted Carrots: This recipe is also fabulous in a simpler version – leave out the balsamic vinegar and increase the honey to 4 tablespoons for a sweet honey flavor and glaze.
Maple Roasted Carrots: Switch out the honey with pure maple syrup. Add ¼ cup light brown sugar and 1 teaspoon of cinnamon.
Parmesan Herb Roasted Carrots. Roast carrots with olive oil, Italian seasonings, salt and pepper until tender, 35-45 minutes. Sprinkle the carrots with 2-3 tablespoons of freshly grated Parmesan during the last few minutes of roasting.
Pesto Roasted Carrots: Roast carrots with olive oil, salt and pepper until tender, 35-45 minutes. Remove from the oven and toss with a couple tablespoons of pesto. Squeeze fresh lemon juice on top after removing from oven.
Dijon Maple Butter Roasted Carrots: Roast carrots with olive oil, salt and pepper until tender, 35-45 minutes. Whisk together 1 tablespoon melted butter, 1 tablespoon balsamic vinegar, 2 teaspoons Dijon and 1 teaspoon pure maple syrup.
Substitute Glaze: You can prepare this and change up the entire flavor profile by using a different marinade and glaze - Asian Teriyaki, Apricot Dijon, Thai Sweet Chili & Lime, Parmesan Herb, Strawberry Balsamic, Raspberry Balsamic Glaze, Basil Pesto Butter, Honey Maple, Maple Dijon Glaze, Roasted Apple & Maple Glaze all taste wonderful for roasting carrots, following the same cooking directions. (Recipes for these marinade & glaze recipes can all be found at Snowflakes & Coffeecakes.)

Honey Balsamic Roasted Carrots

HONEY BALSAMIC ROASTED CARROTS

Honey Balsamic Roasted Carrots

INGREDIENTS:
2 pounds carrots or thin baby carrots (NOT baby-cut carrots)
4 tablespoons olive oil
4 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon garlic powder
1 teaspoon thyme
½ teaspoon rosemary
½ teaspoon oregano
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon fresh ground black pepper

HOW I MAKE THESE:

Line a rimmed baking sheet with foil and lightly spray with nonstick cooking spray, or line with non-stick foil.
Place baking sheet on top shelf in oven (or on grill grate).
Preheat oven (or grill) and baking sheet to 400 degrees.
Trim the tips off your carrots and evenly slice in half lengthways. If your carrots are large, quarter them. If your carrots are very thin/small you can leave them whole. These are also wonderful cut on the diagonal – just make sure the carrot slices are the same thickness. Whichever method you use, it's important that all the carrots are similar size and thickness. Place prepared carrots in a large bowl.
PREPARE GLAZE: In a small bowl, combine all remaining ingredients, whisk until well blended.
Pour 2/3 of glaze over prepared carrots. Toss until carrots are evenly coated.
Once oven (or grill) has reached 400 degrees, pour glazed carrots on top of preheated prepared pan - spread into an even layer without overlapping.
Roast for 20 minutes or until carrots are starting to caramelize.
Slide the tray out the oven, flip the carrots and pour over the rest of your glaze, toss until evenly coated and in a single layer again.
Pop back in the oven and continue roasting until carrots are tender, fully caramelized and sticky. This can take up to another 15-25 minutes, depending on the size and type of carrots. (NOTE: Heirloom carrot varieties will roast in as little as 30 minutes total, but most carrots are denser and typically require 35 to 45 minutes. Because of their moisture levels, fresh carrots will require more time, older carrots will require less time.)
If at any point you see the vinegar beginning to char on the baking tray, mix the carrots and nudge down the heat.
After removing from the oven, you can drizzle a couple tablespoons of additional honey over the top for a sweet finish. Serve warm.
Store any leftover roasted carrots in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave at 30 second intervals until warmed through, or reheat on the stove in a nonstick skillet – add carrots and a couple tablespoons of water and heat over medium-low heat until warmed through, stirring occasionally.

YIELD: 6 servings

RECIPE NOTES:

Don’t confuse baby carrots with baby-cut carrots. True baby carrots are young, thin, carrots harvested before reaching maturity and typically sold in bunches. True baby carrots are often found in the organic section of your grocery store, with the tops still attached. Sometimes they come in multi-colors which makes for beautiful results! They are sweeter and more tender than full-grown carrots, superior in texture and taste, and tend to never be tough or woody.
Baby-cut carrots typically are processed two-inch pieces of carrots with no cores that are all the same size, and I would never use them for this recipe. It may be because they are processed in a chlorine bath after peeling, but I find baby-cut carrots flavorless and inferior for roasting or cooking.
After you peel and rinse the carrots, dry them thoroughly with a kitchen or paper towel so glaze will “stick” and they can caramelize. Any leftover moisture will inhibit the roasting process.
I highly recommend slicing your carrots at least in half, and in thirds if they are particularly large. Cut each half (or third) in half or quartered so that they are all evenly sized. Roasted carrots are also wonderful cut on the diagonal – just make sure the carrot slices are the same thickness. Whichever method you use, it's important that all the carrots are similar size and thickness. You want the carrots to cook through the center before the glaze fully caramelizes. If the carrots are too large, the glaze can burn before the carrots are completely roasted and tender. Thin and same-sized carrots work best for this recipe!
Use a good quality balsamic vinegar and wildflower honey for the best flavor!
Some recipes advise to place the carrots on the pan and then pour the glaze on top. In my experience, this may cause the glaze to pool on the roasting pan, causing the carrots to steam instead of roast and caramelize, and the glaze to burn. For this reason, I prefer coating the carrots initially with glaze, tossing until evenly coated, and then place them on the roasting pan for best results.
Roast carrots in an even layer – they need to be spread in a single even layer so as much of carrot surface is touching the hot pan in order to caramelize. Don’t be tempted to overlap the carrots! If you are scaling up the recipe, you will need to use two baking sheets.
Roast the carrots at 400 degrees. This is the ideal temperature to roast carrots for a tender inside with extra surface caramelization and best flavor. Many recipes use a lower temperature which will still cook the carrots but won’t bring that beautiful color and flavor.
Heirloom carrot varieties will roast in as little as 25 minutes total, but most carrots are denser and typically require 35 to 45 minutes. Fresh carrots will require more time, older carrots will require less time.
Use a fork to check that the carrots are done – they are done when they are tender.
Be flexible with your roasting times! The roasting time is always different because no batch of carrots is the same. If they are not fork tender, you can pop them back in the oven for a few more minutes. If you overcook them slightly, they will just become more tender.

ROASTED CARROT RECIPE VARIATIONS TO TRY:

Fresh Herbs or Dried Herbs: You can prepare this recipe with either, but keep in mind that dried herbs are usually more potent and concentrated than fresh herbs. If using fresh herbs, one tablespoon of fresh is equal to one teaspoon of dried herbs.
Seasonings: Try Italian seasoning, Herbs de Provence, Butter Garlic seasoning – I use and recommend Kinder’s the Blend (salt, pepper and garlic), Buttery Steakhouse, Buttery garlic & Herb, and Lemon Pepper seasoning. For Thanksgiving and Easter I like to add a teaspoon of cinnamon and ¼ teaspoon nutmeg.
Honey Roasted Carrots: This recipe is also fabulous in a simpler version – leave out the balsamic vinegar and increase the honey to 4 tablespoons for a sweet honey flavor and glaze.
Maple Roasted Carrots: Switch out the honey with pure maple syrup. Add ¼ cup light brown sugar and 1 teaspoon of cinnamon.
Parmesan Herb Roasted Carrots. Roast carrots with olive oil, Italian seasonings, salt and pepper until tender, 35-45 minutes. Sprinkle the carrots with 2-3 tablespoons of freshly grated Parmesan during the last few minutes of roasting.
Pesto Roasted Carrots: Roast carrots with olive oil, salt and pepper until tender, 35-45 minutes. Remove from the oven and toss with a couple tablespoons of pesto. Squeeze fresh lemon juice on top after removing from oven.
Dijon Maple Butter Roasted Carrots: Roast carrots with olive oil, salt and pepper until tender, 35-45 minutes. Whisk together 1 tablespoon melted butter, 1 tablespoon balsamic vinegar, 2 teaspoons Dijon and 1 teaspoon pure maple syrup.
Substitute Glaze: You can prepare this and change up the entire flavor profile by using a different marinade and glaze - Asian Teriyaki, Apricot Dijon, Thai Sweet Chili & Lime, Parmesan Herb, Strawberry Balsamic, Raspberry Balsamic Glaze, Basil Pesto Butter, Honey Maple, Maple Dijon Glaze, Roasted Apple & Maple Glaze all taste wonderful for roasting carrots, following the same cooking directions. (Recipes for these marinade & glaze recipes can all be found at Snowflakes & Coffeecakes.)

Original recipe posted June 2018; revised and reposted June 2022.

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