These honey Balsamic Roasted Carrots are my favorite way to elevate this simple veggie to restaurant quality. They are flavorful, easy, and can be served with practically any entrée!
Looking for more side dishes? You will love Blistered Shishito Peppers, Whipped Feta with Roasted Vegetables, and Hericot Verts French Green Beans.
Why I love these roasted carrots:
- Simple Elegance – These are the best roasted carrots that are so simple to make, inexpensive, and have a delicious flavor that’s different than others.
- Easy – Just a few minutes to prep then they can be roasting in the oven while you make your dinner.
- Versatile – Serve these balsamic carrots with practically anything! I love to eat it with Prime Rib, Meatloaf, Chicken Casserole, and always my Thanksgiving Turkey!
How to make Balsamic Roasted Carrots:
Prep Carrots: Remove stem from carrots (optional–If they have long green stems, I think they look pretty!)) then slice in half, lengthwise.
Flavor: Arrange carrots on baking sheet then toss with oil, balsamic vinegar, a drizzle of honey, and salt and pepper.
Roast for about 20 minutes, then remove from oven. Turn carrots to coat in remaining drippings, drizzle a little more honey, rosemary and thyme over the top then toss.
Finish: Use a paper towel to soak up any residual fluids on the bottom of the pan then return to oven for 20-30 more minutes, or until roasted carrots are tender and caramelized.
Serve With:
- Prime Rib
- Marinated Flank Steak
- Chicken Cordon Bleu
- Roast Chicken
- Truffle Mac and Cheese
- Chicken Casserole
- Baked Ziti
- Chicken Divan
- Thanksgiving Turkey
- Baked Ham
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Balsamic Roasted Carrots
Ingredients
- 2 pounds carrots , whole, washed
- 1 Tablespoons olive oil , or avocado oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper , or more to taste
- 1 ½ Tablespoons balsamic vinegar , plain or flavor infused
- honey
- 1 teaspoon fresh rosemary , chopped
- ½ teaspoon dried thyme , or 2 sprigs fresh thyme leaves, leaves removed
Instructions
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Preheat oven to 425 degrees F.
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Remove stem from carrots and slice in half, lengthwise.*
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Arrange carrots on baking sheet and toss with oil, balsamic vinegar, a drizzle of honey, and salt and pepper.
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Roast for about 20 minutes, then remove from oven.
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Turn carrots making sure to coat in remaining drippings, drizzle a little more honey, rosemary and thyme over the top and toss to coat. Use a paper towel to soak up any residual fluids on the bottom of the pan allowing the carrots to roast instead of steam. Return to the oven for 20-30 more minutes, or until tender and caramelized.
Notes
Air Fryer Roasted Carrots: Cook at 400 degrees for 9-12 minutes
Nutrition
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