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closeup shot of carrots on serving dish garnished with parsley
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4.83 from 17 votes

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!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: Sunday Roast
Servings: 4
Calories: 132kcal
Cost: £1 / $1


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


  • 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


  • 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.



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!


Calories: 132kcal | Carbohydrates: 24.77g | Protein: 1.52g | Fat: 3.75g | Saturated Fat: 0.525g | Polyunsaturated Fat: 0.537g | Monounsaturated Fat: 2.484g | Trans Fat: 0.002g | Sodium: 108mg | Potassium: 506mg | Fiber: 4.4g | Sugar: 17.05g | Vitamin A: 54650IU | Vitamin C: 10.7mg | Calcium: 60mg | Iron: 0.7mg