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Honey Balsamic Roasted Carrots Recipe

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★★★★★

4.4 from 37 reviews

Honey Balsamic Roasted Carrots are a deliciously sweet and tangy side dish featuring tender carrots roasted to perfection and coated with a flavorful blend of balsamic vinegar, honey, garlic, and thyme. Finished with a drizzle of extra sauce and optional crumbled goat cheese, this recipe delivers a perfect balance of savory and sweet flavors that complement any meal.

Ingredients

Scale

Carrots

  • 1 lb. carrots, washed and peeled (or unpeeled)

Marinade and Seasoning

  • 1 Tbsp avocado oil (or olive oil)
  • 2 Tbsp balsamic vinegar, divided
  • 2 Tbsp honey, divided
  • 2 garlic cloves, minced
  • 1 tsp dried thyme
  • ¼ tsp salt, plus more to taste
  • Cracked black pepper, to taste

Topping (Optional)

  • ¼ cup goat cheese, crumbled

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Prepare Carrots: Trim both ends off the carrots. Slice the carrots diagonally on the bias into thirds or approximately 1½ inch pieces. If some pieces are too large, slice them lengthwise in half for even roasting. Place the cut carrots into a large bowl.
  3. Mix Marinade and Coat Carrots: In the bowl, whisk together 1 tablespoon balsamic vinegar, 1 tablespoon honey, and the avocado oil. Add the minced garlic, dried thyme, salt, and cracked black pepper. Toss everything together thoroughly so the carrots are fully coated with the marinade.
  4. Arrange Carrots on Baking Sheet: Using a slotted spoon, transfer the carrots onto the prepared baking sheet in a single layer, ensuring they are spaced out for even roasting. Reserve the leftover marinade in the bowl.
  5. Roast Carrots: Place the baking sheet in the oven and roast for 20-25 minutes until the carrots are tender when pierced with a fork. During the last 5-10 minutes of roasting, brush the reserved marinade over the carrots to enhance flavor and glaze.
  6. Prepare Drizzle Sauce: While the carrots roast, mix the remaining 1 tablespoon balsamic vinegar and 1 tablespoon honey. After roasting, drizzle this sauce over the hot carrots. Taste and adjust seasoning with additional salt and pepper if desired.
  7. Serve: Toss the carrots gently to coat with the final drizzle and serve immediately. Optionally, sprinkle crumbled goat cheese on top to add a creamy, tangy contrast that pairs beautifully with the roasted carrots.

Notes

  • For a vegan version, omit the goat cheese or substitute with a vegan cheese alternative.
  • You can use olive oil in place of avocado oil without affecting the recipe.
  • Adjust the honey amount for more or less sweetness according to your preference.
  • Make sure to slice carrots evenly for uniform roasting.
  • Leftover roasted carrots can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Keywords: Honey balsamic roasted carrots, roasted carrots recipe, sweet roasted carrots, easy side dish, balsamic vinegar carrots, honey glazed carrots

Find it online: https://epicrecipebox.com/honey-balsamic-roasted-carrots-recipe/