Roasted Honey Balsamic Glazed Carrots
Tender roasted carrots glazed with balsamic vinegar and honey, finished with fresh thyme and parsley. The carrots are coated in a mixture of balsamic glaze, honey, and olive oil, then roasted in two stages to ensure even cooking and caramelization.
Ingredients
Instructions
- 1
Preheat oven to 375 degrees
- 2
Peel carrots to clean
- 3
Leave small carrots intact and slice in half or quarter larger carrots for even roasting
- 4
Mix balsamic glaze, honey, and olive oil in a small bowl
- 5
Coat carrots evenly on all sides with three-quarters of the balsamic mixture on a baking sheet
- 6
Add fresh thyme sprigs
- 7
Bake for 15 minutes
- 8
Remove from oven and toss carrots
- 9
Brush remaining balsamic honey mixture onto carrots
- 10
Bake an additional 15 minutes or until carrots are tender and cooked through
- 11
Season with salt and pepper
- 12
Sprinkle with fresh chopped parsley
Tips
Cut carrots to similar size for even roasting
Reserve and brush the remaining glaze at the halfway point for better caramelization
Good to Know
Keep in an airtight container in the refrigerator for up to 4 days
Prepare and measure glaze ingredients up to 1 day ahead. Peel and cut carrots up to 8 hours in advance, store in water to prevent oxidation
Serve warm or at room temperature as a side dish with roasted chicken, grilled steak, or vegetarian mains
Common Mistakes
Cut carrots inconsistently to avoid uneven cooking and some pieces becoming mushy
Skip the second glaze application to avoid under-caramelized carrots
Overcrowd the baking sheet to avoid steaming instead of roasting
Substitutions
reduces sweetness and body