Roast Dinner/ Sides

Honey Balsamic Roasted Carrots

November 18, 2018 (Last Updated: November 9, 2019)

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

Honey Balsamic Roasted Carrots with Thyme fresh out the oven on baking tray

Balsamic Roasted Carrots with Honey

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.

How to prep your carrots

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?

I do highly recommend slicing your carrots, at least in half. If they’re particularly large then consider quartering them. The reason being you want the carrots to cook through the centre before the glaze fully caramelizes. If they’re too big the glaze will burn by the time they’re completely softened. Slightly thinner carrots work best for this recipe.

closeup shot of carrots on serving dish garnished with parsley

Top Tip #1 – Ensure your carrots are all the same size, more specifically the same thickness. This will ensure the carrots all cook at an even rate.

How to Roast Carrots in Honey Balsamic Glaze

Okay, so you’ve prepped your carrots, let’s talk glaze. The honey balsamic glaze itself is actually really simple, and consists of honey, balsamic vinegar, olive oil and salt & pepper. It’s a fairly runny consistency in the first instance, but it will caramelize and go sticky as the carrots roast.

I also like to throw in a few sprigs of fresh thyme, because carrots and thyme are a match made in heaven. I highly recommend using fresh thyme for this recipe, just pluck out the stalks at the end.

How to make honey balsamic roasted carrots (quick summary)

  1. Scrub your carrots.
  2. Slice the tip off.
  3. Slice vertically.
  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

Don’t crank up the heat – Or at least if you do, I don’t recommend go higher than 390f/200c. Any more and you risk burning the glaze. Carrots will take varying times to cook through and could take up to 50mins, depending on the size. 

When they come out the oven, 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. I also recommend another pinch of salt, just to balance out the sweetness from the honey glaze.

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.

Hey, whilst you’re here why not check out my other recipes?

Roast Dinner Sides

Alrighty, let’s tuck into these sweet roasted carrots shall we?!

Honey Balsamic Roasted Carrots - Dripping Honey 

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

closeup shot of carrots on serving dish garnished with parsley

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!
4.82 from 16 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
Cost per serving: £1 / $1

Equipment

  • Baking Tray
  • Spatula/Turner
  • Small Bowl (for glaze)
  • Peeler (optional)
  • Sharp Knife & Chopping Board (for parsley)

Ingredients

  • 1lb / 500g medium sized Carrots (see notes)
  • 2 tbsp Honey
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Olive Oil
  • few sprigs of Fresh Thyme
  • sprinkle of Fresh Parsley, finely diced
  • Salt & Pepper, to taste

Instructions

  • Preheat oven to 375/190c. In a small bowl, mix 2 tbsp honey, 2 tbsp balsamic vinegar, 1 tbsp olive oil and a pinch of salt and pepper.
  • Trim the tips off your carrots and slice in half lengthways, to make 2 even and thinner carrots. If your carrots are large then quarter them. If your carrots are very thin/small then you can leave them whole. It's important that all the carrots are similar size/thickness. (see notes)
  • In a suitably sized tray, combine your carrots, a few sprigs of 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. If at any point you see the vinegar beginning to char on the baking tray, mix the carrots and nudge down the heat.
  • Take the tray out the oven, flip the carrots and pour over the rest of your glaze. Pop back in the oven until fully caramelized and sticky. This can take up to another 20-25mins depending on the size of your carrots. Please be vigilant and don't be tempted to whack up the heat. Anything over 390f/200c risks burning the glaze.
  • Serve by removing the thyme stalks and sprinkle with fresh parsley. I also recommend another pinch of salt at the end, just the balance out the sweetness. If you particularly love balsamic vinegar then use a 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!

Notes

a) Size - 1lb/500g is about 10 medium carrots. Thinner carrots do work slightly better with this recipe as they'll go nice and caramelized, whilst still coming out soft through the centre. As such I do definitely recommend at least halving medium sized carrots. You'll find that larger carrots will cook too much on the outside and stay slightly al dente on the inside.
b) Timing - Carrots are one of those veg that tend to differ in cooking times, and obviously different sized carrots will take varying different times to cook. I have in the past been tempted to crank up the heat, and as a result have burnt the glaze. 390f/200c max if your carrots are struggling to cook through.
c) Caramelized - Dark patches around the edges of the carrots are great, that's the glaze caramelizing. What you don't want is the glaze to be charring on the pan. If you see this starting to happen just give the carrots are a stir and slightly lower the temp.
d) Dried Herbs - I don't recommend subbing dried herbs for this recipe, fresh works so much better! I find dried parsley is slightly overpowering and tends to go more crispy in the oven. Fresh thyme infuses the carrots nicely without being all up in your face. Just pluck the stalks out at the end!
e) Calories - Based on sharing between 4 people, with no extra honey/balsamic added at the end.
f) Updated - Updated the method with more in depth detail, recipe still the same!

Nutrition

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!

If you loved these 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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27 Comments

  • Reply
    Susan
    November 7, 2019 at 12:56 am

    5 stars
    The glaze is so good! Can you use it with other vegetables? Thanks

    • Reply
      Chris Collins
      November 7, 2019 at 8:17 pm

      I’ve only used it on carrots thus far, but I imagine it would work great with roasted parsnips and even roasted sprouts too!

  • Reply
    Donna
    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
    Tana
    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
    Roberto
    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
      Chris
      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
      Chris
      December 15, 2018 at 3:46 pm

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

  • Reply
    Gwen
    November 21, 2018 at 4:53 pm

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

    • Reply
      Chris
      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
    Jillian
    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
      Chris
      November 28, 2017 at 10:07 am

      Fantastic! Enjoy 🙂

  • Reply
    kellie@foodtoglow
    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
      Chris
      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
      Chris
      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
      Chris
      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
      Chris
      November 27, 2017 at 8:21 pm

      So glad you agree! Too pretty to peel 🙂

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