Honey Balsamic Roasted Carrots

These Honey Balsamic Roasted Carrots are beautifully caramelized in a sweet and sticky glaze. The perfect side dish for your Sunday roast – Hungry now?

For someone without a prominent sweet tooth, the sight of honey usually gives me fear. But when it’s balanced out with some acidity and glazed over my FAVE vegetable of all time ever ever ever, I think I can manage. And by manage I mean give me a whole tray of these please.

How to prep your carrots

First things first –
Should you peel your carrots?

In short, it doesn’t make a huge difference. Certainly not in this instance anyway.

Peeled carrots gives off a brighter glow, so if you’re throwing them in a salad they do look a bit gnarly with the skins left on. But in this case i.e roasting, visually it won’t make a huge difference if they’re peeled or not. When it comes to taste, some people claim the skin can taste bitter and slightly earthy. Personally I see very little difference, especially when roasting and glazed to the high heavens.

Finally, usually when I’m cooking carrots it’s with a roast dinner or a nice bit of meat that needs some tlc. So in this instance I never peel them, work smarter not harder and all that.

In the end it’s totally up to you! Either way give those dang things a good scrub in hot water.
To slice or not to slice?

Again, doesn’t make a huge difference. As you can see the first photos I sliced them vertically in half, second one (below) I kept them whole. If they’re particularly large carrots then definitely slice them, just to reduce cooking time. But either way just make sure all the carrots are the same size so they all cook evenly.

Okay, so you’ve prepped your carrots, let’s talk glaze.
Honey Balsamic Glaze
2 tbsp Honey
2 tbsp Balsamic Vinegar
1 tbsp Olive Oil
Salt & Pepper to taste

Easy right? Well, it gets easier.
How to make honey balsamic roasted carrots
Prep your carrots.
Slice the tip off.
Slice vertically, as necessary.
Add to a baking tray with fresh thyme.
Pour over glaze and roast.
Take out, flip carrots and pour over leftover glaze. Roast until caramelized.

When they come out the oven and it’s time to serve up. I love to sprinkle over fresh parsley and if I think it needs it, I’ll give the carrots a final drizzle of honey and/or splash of balsamic vinegar.

Mainly just because I like honey dippers tbh.

All in all these honey balsamic roasted carrots are the perfect way to jazz what could potentially be an average side dish. Sweet and sticky, yet fresh and flavoursome, these are sure to be the best dang carrots you’ve ever had.

Honey Balsamic Roasted Carrots

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

These Honey Balsamic Roasted Carrots are beautifully caramelized in a sweet and sticky glaze. The perfect side dish for your Sunday roast!

Course: Side Dish
Cuisine: Sunday Roast
Keyword: Honey Balsamic Roasted Carrots
Servings: 4
Calories: 132 kcal

10 medium Carrots, peeled & sliced as necessary
Few sprigs Fresh Thyme
2 tbsp Honey
2 tbsp Balsamic Vinegar
1 tbsp Olive Oil
spinkle Fresh Parsley, finely diced
Salt & Pepper, to taste

Preheat oven to 190c (375f). In a bowl mix your honey, balsamic vinegar, olive oil and seasoning to taste.

In a tray, combine your carrots, thyme and 3/4 of your glaze, ensuring you coat the carrots as evenly as possible. Roast for 15-20 mins or until the carrots start to caramelize.

Take the tray out the oven, flip the carrots and pour over the rest of your glaze. Pop back in the oven until nicely browned and sticky.

Serve by pouring over any leftover glaze from the pan, and a sprinkle of fresh parsley.

Honey Balsamic Roasted Carrots Honey Balsamic Roasted Carrots Reviewed by Admin on December 17, 2018 Rating: 5