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Balsamic Honey Glazed Carrots

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Balsamic honey glazed carrots are the perfect fall side dish! Tender roasted carrots coated with a sweet balsamic honey glaze. Our family gobbles these honey roasted carrots up in no time, and I think you’re going to love this recipe as much as we do!

Balsamic honey glazed carrots

Balsamic honey glazed carrots Pinterest

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** I originally posted this recipe in September 2015. I’m re-sharing it today with a delicious new video and some updated photos! Enjoy! 
Balsamic honey glazed carrots
I came home from the grocery store yesterday with almost 10 different kinds of root vegetables…I think I might have a problem. I just couldn’t walk past the butternut squash, the carrots, the sweet potatoes or the beets without loading up my cart!

Balsamic honey glazed carrots
Now that I’ve got a pantry full of root vegetables, I’ve got to start cooking, and there’s no better recipe to start with than delicious and tender roasted carrots with a sweet honey balsamic glaze. This is such an easy, healthy side dish recipe, and it’s perfect for this time of year, when carrots are fresh and plentiful.
Balsamic honey glazed carrots

Do you love carrots, too? Check out these recipes for Apple Carrot Ginger Muffins and  Slow Cooker Carrot Ginger Soup (Dairy-Free).

Balsamic honey glazed carrots

How do you make honey glazed carrots?

Making honey glazed carrots is SO easy, you can practically do it with your eyes closed.

You’ll need:

  • 14 large carrots (with their tops!) fresh from the garden, farmer’s market, or the produce section of your local grocery store
  • 2 tbsp honey
  • 2 tsp balsamic vinegar
  • a pinch or two of sea salt

To make:

Set your oven to preheat to 400 degrees Fahrenheit.

Prepare a large baking sheet by lining it with a sheet of unbleached parchment paper. Don’t skip this step! The glaze will caramelize in the oven and if you don’t line your baking sheet you’re going to have a heck of a time getting it clean! Parchment paper also prevents sticking so you don’t have to add any oil or fat to the recipe which keeps it nice and light! I like the pre-cut parchment paper sheets.

Wash your carrots very well, making sure to scrub off any lingering mud.

Snip the tops off leaving about 1 inch of green attached.

Dry the carrots and place them on the prepared baking sheet.

Whisk together the honey and balsamic vinegar in a small bowl and brush it on to the carrots. Drizzle any remaining honey mixture over the carrots and roll them around a bit to make sure they’re all well coated. Sprinkle a pinch or two of sea salt over the carrots.

Once the oven has preheated, roast the carrots for 18-22 minutes or until they’re roasted to the texture you prefer.

When you pull them out of the oven they’ll be tender and coated with the sticky honey balsamic glaze.

Transfer them to a platter and serve immediately.

This is truly the perfect healthy side dish for a fall meal! It’s also great for holiday dinners because you can double or triple the recipe easily for a crowd.

Balsamic honey glazed carrots

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Balsamic honey glazed carrots
I hope you enjoy this recipe! Let me know in the comments below, what’s your favourite fall vegetable?

 

Kitchen Products I recommend:

Looking for more easy side dish recipes?  Try these!!

Recipe Video

Watch the video below to see exactly how I make this classic recipe. You can find more delicious recipe videos on my YouTube channel

 

balsamic honey glazed carrots

Balsamic Honey Glazed Carrots

Tender roasted carrots coated with a sweet balsamic honey glaze. Our family gobbles these honey roasted carrots up in no time, and I think you're going to love this recipe as much as we do!
5 from 8 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: easy side dish, honey glazed carrots, honey roasted carrots, roasted vegetables
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 122kcal
Author: Chrissie (thebusybaker.ca)

Ingredients

  • 14 large carrots with their tops
  • 2 tbsp honey or other vegan honey substitute
  • 2 tsp balsamic vinegar
  • 1 pinch sea salt more or less, to taste
US Customary - Metric

Instructions

  • Set your oven to preheat to 400 degrees Fahrenheit.
  • Prepare a large baking sheet by lining it with a sheet of parchment paper. Don't skip this step! The glaze will caramelize in the oven and if you don't line your baking sheet you're going to have a heck of a time getting it clean! Parchment paper also prevents sticking so you don't have to add any oil or fat to the recipe which keeps it nice and light!
  • Wash your carrots very well, making sure to scrub off any lingering mud.
  • Snip the tops off leaving about 1 inch of green attached.
  • Dry the carrots and place them on the prepared baking sheet.
  • Whisk together the honey and balsamic vinegar in a small bowl and brush it on to the carrots. Drizzle any remaining honey mixture over the carrots and roll them around a bit to make sure they're all well coated. Sprinkle a pinch or two of sea salt over the carrots.
  • Once the oven has preheated, roast the carrots for 18-22 minutes or until they're roasted to the texture you prefer.
  • When you pull them out of the oven they'll be tender and coated with the sticky honey balsamic glaze.
  • Transfer carrots to a platter and serve while still immediately.

Notes

To make additional sauce, if desired, simply heat an additional 4 tablespoons of honey and 4 teaspoons of balsamic vinegar over low heat, whisking until combined and smooth. Serve with additional sauce, if desired.

Nutrition

Serving: 1serving | Calories: 122kcal | Carbohydrates: 30g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 158mg | Potassium: 683mg | Fiber: 6g | Sugar: 19g | Vitamin A: 35667IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 1mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!

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  4. Homemade Food Junkie says

    This may be my favorite fall veggie! I love how easy and tasty this is. Do you think a silpat liner would work on the cookie sheet? I'm liking that balsamic and honey combo. Looks great and we have LOTS of carrots. Thanks!

    Reply

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