Roast Dinner/ Sides

Honey Balsamic Roasted Carrots

November 18, 2018 (Last Updated: October 17, 2019)

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

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 the whole tray please.

Honey Balsamic Roasted Carrots with Thyme fresh out the oven

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 give 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! However, 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 if they’re small.

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 so the honey/vinegar doesn’t burn. But either way just make sure all the carrots are the same size so they all cook evenly.

Honey Balsamic Roasted Carrots - Overhead shot

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

  1. Prep your carrots.
  2. Slice the tip off.
  3. Slice vertically, as necessary.
  4. Add to a baking tray with fresh thyme.
  5. Pour over glaze and roast.
  6. Take out, flip carrots and pour over leftover glaze. Roast until caramelized.

How to make honey balsamic roasted carrots step by step photos

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 - Dripping Honey 

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How to make Honey Balsamic Roasted Carrots (Full Recipe & Video)

Honey Balsamic Glazed Carrots in the oven

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!
4.8 from 15 votes
Print Pin Rate
Course: Side Dish
Cuisine: Sunday Roast
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 132kcal


  • 10 medium Carrots, peeled & sliced as necessary
  • Few sprigs Fresh Thyme
  • 2 tbsp Honey
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Olive Oil
  • spinkle of 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. This can take up to another 20-25mins depending on the size of your carrots. Please be vigilant and don't whack up the heat to try and speed things up as the vinegar/honey will burn.
  • Serve by pouring over any leftover glaze from the pan, and a sprinkle of fresh parsley. If you particularly love balsamic vinegar then use the brush to flick over some at serving, or if you particularly love honey then feel free to give them a tiny drizzle.

Quick 1 min demo!


a) I tend to always halve the carrots unless they're very small. If you have particularly large carrots then feel free to quarter them. In any instance just try and make sure they're all similar sizes so they cook evenly.
b) Calories per serving


Nutrition Facts
Honey Balsamic Roasted Carrots
Amount Per Serving
Calories 132 Calories from Fat 34
% Daily Value*
Fat 3.75g6%
Saturated Fat 0.525g3%
Trans Fat 0.002g
Polyunsaturated Fat 0.537g
Monounsaturated Fat 2.484g
Sodium 108mg5%
Potassium 506mg14%
Carbohydrates 24.77g8%
Fiber 4.4g18%
Sugar 17.05g19%
Protein 1.52g3%
Vitamin A 54650IU1093%
Vitamin C 10.7mg13%
Calcium 60mg6%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart!

Carry on building that Roast Dinner with these Goose Fat Roast Potatoes!

Goose Fat Roast Potatoes - with forks

If you loved the Honey Balsamic Roasted Carrots be sure to pin the recipe for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!


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  • Reply
    September 21, 2019 at 6:50 pm

    2 stars
    Thumbs done from my crew!!
    Too “vinegary”

    • Reply
      Chris Collins
      September 23, 2019 at 1:33 pm

      That’s a shame they didn’t go down too well! Hopefully if you try them again, with a little less vinegar, they’ll go down great 🙂

  • Reply
    August 18, 2019 at 2:20 pm

    5 stars
    Everyone loved these carrots will make them again

    • Reply
      Chris Collins
      August 20, 2019 at 12:53 pm

      That’s awesome to hear! Glad they were enjoyed 🙂

  • Reply
    March 7, 2019 at 2:53 pm

    5 stars
    Love carrots. Needless to say, not everyone shares my opinion. This recipe is delicious. I prefer to toss the carrots in a bag and let sit for a while, and then, poor onto sheet. I have another recipe where I make a tin foil pouch that uses honey and fresh mint. That’s tasty as well. Thank you for the recipe.

    • Reply
      March 7, 2019 at 4:02 pm

      So glad you love the recipe Roberto! I’ll definitely have to try the foil pouch with honey and fresh mint, that sounds delish!!

  • Reply
    Marty W.
    December 15, 2018 at 8:52 am

    5 stars
    These were totally Awesom had them for Thanksgiving. Will make lots more so tasty..
    was a great hit, and so easy too.

    • Reply
      December 15, 2018 at 3:46 pm

      That’s so awesome to hear! Glad you enjoyed them 🙂

  • Reply
    November 21, 2018 at 4:53 pm

    5 stars
    Can these be made ahead of time? Like the day before?

    • Reply
      November 21, 2018 at 5:37 pm

      Hi Gwen! I definitely prefer them fresh out the oven, but if you were to make them in advance I’d take them out the oven before the second glaze (after around 20mins), pop them in the fridge, then reheat in the oven with the last bit of glaze until they’re nice and caramelized. If you’re really pushed for time/space, you could make them as instructed, then just reheat in the microwave. The flavour will be there but that fresh-out-the-oven caramelization won’t be. Hope that helps!

  • Reply
    November 20, 2018 at 4:41 am

    5 stars
    Oh man! These look amazing and I would eat them as a main dish!

  • Reply
    Andrea Metlika
    November 20, 2018 at 3:35 am

    5 stars
    I’ve put balsamic on veggies in the past but these carrots with honey and balsamic sound Fabulous! Pinning this recipe.

  • Reply
    Claudia Lamascolo
    November 20, 2018 at 12:44 am

    5 stars
    these look wonderful I love carrots usually raw but these are nice change will give it a go!

  • Reply
    Marlee Brady
    November 20, 2018 at 12:01 am

    5 stars
    I get scared of honey as well!!! But this is a fantastic way to conquer my fears!

  • Reply
    Syama Nair
    November 19, 2018 at 11:22 pm

    5 stars
    These carrots look incredible ! The glaze – sweet with a touch of savory , just PERFECT !

  • Reply
    Michelle @ Vitamin Sunshine
    November 27, 2017 at 9:39 pm

    5 stars
    Those look so delicious! My husband and son love carrots so I am pinning these to try for them!

    • Reply
      November 28, 2017 at 10:07 am

      Fantastic! Enjoy 🙂

  • Reply
    November 27, 2017 at 8:50 pm

    5 stars
    First of all – love your blog name. So cute! And we adore vegetables in any way shape and form so these bright and sticky beauties certainly “a-peel” 😉

    • Reply
      November 27, 2017 at 9:02 pm

      Literally the best comment ever.

  • Reply
    Amy | The Cook Report
    November 27, 2017 at 8:33 pm

    5 stars
    These look lovely, such a perfect side dish!

    • Reply
      November 27, 2017 at 8:36 pm

      Thanks, Amy! 🙂

  • Reply
    Jamie | A Sassy Spoon
    November 27, 2017 at 8:32 pm

    5 stars
    Pretty AND delicious? Sign me up! These honey balsamic roasted carrots are the perfect side for my holiday table. Thank you for sharing!

    • Reply
      November 27, 2017 at 8:34 pm

      Thanks for your kind words, Jamie 🙂

  • Reply
    Lucy @ Supergoldenbakes
    November 27, 2017 at 8:16 pm

    5 stars
    So simple yet so good looking. I think it would be a shame to remove the skin on these beauties but I’m so glad to read why you glazed towards the end of cooking. It’s a great tip.

    • Reply
      November 27, 2017 at 8:21 pm

      So glad you agree! Too pretty to peel 🙂

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