If I am looking for a roasted carrot recipe that is less sweet than just using honey, and fresher to cut down on the richness of the main dish or to put in to a salad, I make these easy honey balsamic roasted carrots.
If you like carrots that max out on sweetness and get really glazed, you may want to try my honey roasted carrots (without balsamic) or my maple roasted carrots.
Roasted Vegetables
Honey Roasted Carrots
Roasted Vegetables
Maple Roasted Carrots
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Pin ItHow to Make Balsamic Roasted Carrots
- Prep the Carrots. Preheat the oven to 400°F. Peel the carrots and cut them into 1-inch pieces, then place them in a large mixing bowl.
- Season and Toss. In a small bowl, mix together the melted butter, garlic, Italian seasoning, salt, and pepper. Pour the mixture over the carrots, add the Parmesan, and toss until everything’s evenly coated.
- Roast and Serve. Spread the carrots out in a single layer on a baking sheet. Roast for about 25 to 30 minutes, turning them halfway through, until they’re tender and golden. Sprinkle with fresh parsley before serving.
(You may also like: Garlic Parmesan Roasted Carrots)
Balsamic Roasted Carrots Make-Ahead, Storage and Freezing Instructions
Make-Ahead: Peel + season 1 day early. Chill, roast when ready.
Store: Airtight container, fridge 4 days. Reheat at 350°F.
Freeze: Freeze cooled carrots on tray, then bag. Keep 2 months. Reheat frozen at 375°F until crisp.
What to Make with Balsamic Roasted Carrots
These honey balsamic roasted carrots go well with a lot of different dishes! Here are my favorites and generally what I make them with most.
- Make them with chicken as a side! They will work well with any chicken dish, but my favorites are with this marry me chicken, this lemon basil chicken and cilantro lime chicken (but they’re also incredible if you make them with this italian chicken marinade either with thighs or chicken breasts).
- Add them in a salad! A lot of restaurants do the same thing (because they just taste so dang good in a salad), like this cucumber tomato salad, grilled chicken salad (especially with the honey dijon salad dressing) and my popular recipe for loaded broccoli salad.
- Freshen up your casserole dinner! As much as I love oven casseroles, sometimes they are very rich (depending on the recipe), which is why I always make these balsamic roasted carrots when I make jalapeno popper chicken casserole or this spinach artichoke chicken casserole.
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Pin ItHoney Balsamic Roasted Carrots
Ingredients
- 2 pounds carrots, whole, washed
- 1 tbsp olive oil
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 ½ tbsp balsamic vinegar
- 1 ½ tbsp honey
- 1 tsp fresh rosemary, chopped
- 2 sprigs fresh thyme leaves, chopped plus extra for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the carrots and leave whole.
- Transfer the carrots to a baking sheet in a single layer.
- In a small bowl, combine the balsamic vinegar, honey, olive oil, rosemary, thyme, kosher salt, and black pepper.
- Pour the mixture over the carrots and toss to combine.
- Roast for 25–30 minutes, turning halfway through, until tender and caramelized.
- Sprinkle with extra thyme and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
