Fresh carrots, garlic & thyme are tossed in a rich honey balsamic glaze then roasted to perfection! These honey balsamic roasted carrots are an easy & flavorful side dish you’re going to love! (Sprinkle a little goat cheese over the top for even more flavor!)
Honey balsamic roasted carrots – sweet, tangy, creamy & everything in between! If you’re a lover of balsamic then you have to give these carrots a try! They’re so simple yet loaded with flavor! (I love how the sweet balsamic glaze caramelizes over the carrots in the oven. They’re sooo good! Pair that with some goat cheese and it’s like heaven!😍)
These cooked carrots would be a fantastic healthy side dish to almost any meal or can easily be served for a fancy dinner party. I just know you’re going to love them!
Ingredients For Your Roasted Carrots
- Carrots: Try finding carrots that are similiar in size so they finish cooking around the same time. (I’ll usually cut my carrots on the bias (diagonally) into 1½ inch pieces and cut the larger pieces in half again lengthwise. You want your pieces to be as close to the same size and thickness as possible.)
- Garlic: You’ll need 2 garlic cloves for this recipe.
- Balsamic vinegar: Use your favorite brand of balsamic!
- Honey: Used to sweeten the balsamic vinegar.
- Oil: I always recommend using avocado oil because of it’s high smoking point. (Meaning it can cook your veggies and keep them crisp at higher temperatures without letting them burn.) Olive oil can be used instead though.
- Spices: Salt, black pepper and dried thyme are needed to season your carrots. (Sometimes I’ll add a few fresh thyme sprigs for garnish after they’re done roasting.)
- Goat cheese: An optional topping to sprinkle over your carrots. (If you love goat cheese, I defintiely suggest giving it a try!😉)
How To Make Honey Balsamic Roasted Carrots
1. Preheat your oven. Turn your oven on to 425 degrees and line a baking pan with parchment paper.
2. Prep your carrots. Rinse your carrots and pat them dry with a paper towel. Then peel them (if desired) and slice the ends off both sides. Cut them on the bias (diagonally) into thirds -roughly around 1½ inch pieces- and add them to a large bowl. (You may need to slice the larger pieces in half again lengthwise if they’re too big.)
3. Toss. Whisk your oil with 1 tablespoon of balsamic vinegar + 1 tablespoon of honey and pour it over your carrots. The add your garlic, salt, pepper and dried thyme and toss until the carrots are fully coated.
4. Roast! Using a slotted spoon, remove your carrots from the bowl and transfer them to your prepared pan spreading them out in a even layer. (Reserve the liquid in your bowl to brush over the carrots later.) Then place the pan in the oven and roast for 20-25 minutes or until the carrots are tender. (Larger carrots may need to roast for 25-30 minutes.)
5. Baste. During the last 5-10 minutes, brush your reserved liquid over the carrots and let them continue cooking until done.
6. Serve. Once done, whisk 1 more tablespoon of balsamic vinegar + 1 more tablespoon of honey together and drizzle the sauce over your carrots. Toss and serve with crumbled goat cheese sprinkled over the top (if desired).
Note: Every oven is different so your cooking time may vary depending. I would suggest checking your carrots around the 15 minute mark to determine how much longer they’ll need.
These carrots would be a fantastic side dish for salmon, pork chops or your favorite chicken dish! Their sweet and savory flavor compliments almost any entree you pair them with! You can keep them simple for a weeknight meal OR go big with a generous sprinkle of goat cheese and fresh thyme for a festive holiday party side dish!
- Why do I drain the carrots & brush them with the liquid later? When we mix the carrots with oil, honey and balsamic all that flavorful liquid tends to pool to the bottom of the bowl. I found that when I dumped the carrots with all the liquid into my pan and baked it, the liquid burned very easily and my carrots didn’t crisp up at all. By “draining” the excess liquid, it allows the carrots to crisp up nicely without burning. Then basting the carrots during the last few minutes adds extra flavor AND richness!
- Do I have to peel my carrots? No! As long as they’re washed and scrubbed beforehand, they should be ok to eat.
- Can I leave my carrots whole while roasting them? If you’re using thinner carrots, then yes definitely! Just keep in mind that the “fatter” the carrit is – the longer it will take to roast.
Why you’ll love this roasted carrot recipe!
- Perfect combination of flavors! Honey & balsamic pair so well together & the addition of garlic & thyme elevates your carrots’ flavor even more!
- An easy side dish! There’s hardly any prep work and the end result is so rich & flavorful!
- Great for any occasion! Simple enough for a weeknight meal yet elegant & festive for holiday parties! (These would be a fantastic Easter dinner side dish!)
More vegetable recipes you might like:
- Honey Roasted Carrots with Feta & Dill
- Parmesan Roasted Asparagus with Tomatoes & Balsamic
- Crispy Garlic Parmesan Roasted Green Beans
- Maple Bacon Brussel Sprouts
[Made one of my recipes? Tag my Instagram @kalefornia_kravings & leave a review in the comments – I love seeing what you create!]
Honey Balsamic Roasted Carrots
- 1 lb. carrots, washed & peeled (or unpeeled)
- 1 Tbsp avocado oil (or olive oil)
- 2 Tbsp balsamic vinegar
- 2 Tbsp honey
- 2 garlic cloves, minced
- 1 tsp dried thyme
- ¼ tsp salt
- Cracked black pepper, to taste
- ¼ cup goat cheese, crumbled (optional)
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
- Then slice both ends off your carrots. Cut your carrots on the bias (diagonally) into thirds or roughly into 1½ inch pieces and place them in a large bowl. (You may need to slice the larger pieces in half again lengthwise if they're too big.)
- Then whisk 1 tablespoon of balsamic vinegar + 1 tablespoon of honey + your oil together and pour it over your carrots. Add your garlic, dried thyme, salt and cracked black pepper to taste and toss until the carrots are fully coated.
- Using a slotted spoon, remove the carrots from the bowl and spread them out onto your prepared pan. (Reserve the liquid in your bowl to brush over the carrots later.)
- Then place the pan in the oven and roast for 20-25 minutes or until tender. During the last 5-10 minutes brush your reserved liquid over the carrots.
- Once done, mix your remaining 1 tablespoon of balsamic vinegar + 1 tablespoon of honey together and drizzle the sauce over your carrots. (At this point I'll taste the carrots and add a sprinkle of salt and pepper if needed.)
- Toss the carrots and serve immediately with crumbled goat cheese sprinkled over the top (if desired).