Honey Balsamic Roasted Carrots

Why Make This Recipe

Honey Balsamic Roasted Carrots are a delicious and easy side dish that brings out the natural sweetness of carrots. The combination of honey and balsamic vinegar adds a rich flavor that makes them perfect for any meal. Plus, they are simple to prepare and look beautiful on the plate.

How to Make Honey Balsamic Roasted Carrots

Ingredients

• 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)

Directions

1. Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
2. 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. If any pieces are too big, slice them in half lengthwise.
3. In a small bowl, whisk together 1 tablespoon of balsamic vinegar, 1 tablespoon of honey, and the oil. Pour this mixture over your carrots. Add the minced garlic, dried thyme, salt, and cracked black pepper to taste. Toss until the carrots are fully coated.
4. Using a slotted spoon, remove the carrots from the bowl and spread them out onto your prepared pan. Reserve the liquid in your bowl for later.
5. Place the pan in the oven and roast for 20-25 minutes or until the carrots are tender. During the last 5-10 minutes, brush your reserved liquid over the carrots.
6. Once done, mix the remaining 1 tablespoon of balsamic vinegar and 1 tablespoon of honey together and drizzle this sauce over your carrots. Taste the carrots and add a sprinkle of salt and pepper if needed.
7. Toss the carrots and serve immediately, topped with crumbled goat cheese if desired.

How to Serve Honey Balsamic Roasted Carrots

These delicious roasted carrots go well with a variety of dishes. They make a great side for roasted chicken, grilled meats, or even as a topping for salads. Serve them warm for the best flavor.

How to Store Honey Balsamic Roasted Carrots

To store leftovers, place them in an airtight container in the fridge. They can last up to 3 days. When ready to eat, reheat them in the oven or microwave until warmed through.

Tips to Make Honey Balsamic Roasted Carrots

• Choose carrots that are firm and bright in color for the best taste.
• If you prefer a stronger flavor, let the carrots marinate in the balsamic and honey mixture for 30 minutes before roasting.
• Feel free to add other seasonings or herbs, like rosemary or oregano, to customize the flavor to your liking.

Variation

For a different twist, try adding other vegetables like sweet potatoes or parsnips to the mix. You can also use maple syrup instead of honey for a unique sweetness.

FAQs

Can I use frozen carrots for this recipe?
While fresh carrots give the best flavor and texture, you can use frozen carrots. Just make sure to thaw and drain them first.

How can I make this dish vegan?
To make this recipe vegan, simply replace the honey with maple syrup.

Can I use other types of cheese?
Yes, feel free to use feta or parmesan cheese if you don’t have goat cheese on hand.

Honey Balsamic Roasted Carrots

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• Author: recipesforcook
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious and easy side dish that highlights the natural sweetness of carrots with a rich honey and balsamic flavor.

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Ingredients

Scale 1x2x3x

• 1 lb. carrots, washed & peeled
• 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)

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Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Slice both ends off your carrots, then cut them on the bias into thirds or 1½ inch pieces and place them in a large bowl.
3. In a small bowl, whisk together 1 tablespoon of balsamic vinegar, 1 tablespoon of honey, and the oil. Pour this mixture over your carrots.
4. Add the minced garlic, dried thyme, salt, and cracked black pepper to taste, and toss until the carrots are fully coated.
5. Using a slotted spoon, remove the carrots from the bowl and spread them out onto your prepared pan. Reserve the liquid in the bowl for later.
6. Roast the carrots in the oven for 20-25 minutes until tender. Brush the reserved liquid over the carrots during the last 5-10 minutes of roasting.
7. Mix the remaining 1 tablespoon of balsamic vinegar and 1 tablespoon of honey together and drizzle this sauce over your carrots.
8. Taste the carrots and add a sprinkle of salt and pepper if needed, toss and serve immediately, topped with crumbled goat cheese if desired.

Notes

Choose firm, bright carrots for the best results. Marinating the carrots beforehand can enhance their flavor.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 14g
• Sodium: 200mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 5g
• Protein: 2g
• Cholesterol: 0mg