Glazed Whole Roasted Carrots: tender carrots finished in a sweet-and-tangy balsamic and honey glaze. Simple to prepare and full of flavor.
Carrots rule.
They’re not only good for your eyes, they’re a versatile and delicious side. Roasting brings out their natural sweetness, and a quick honey-balsamic glaze takes them to the next level. This recipe is effortless and ideal alongside meatloaf, roasted chicken, or a baked potato for a comforting fall meal.
For the best results, look for smaller carrots with their greens still attached. These tend to have thinner skin and a more tender texture, so you can roast them whole without peeling. Avoid the large, coarse carrots meant for stocks — they won’t be as attractive or as tender on the plate.
To Make These Honey Balsamic Glazed Whole Roasted Carrots You Will Need:
- carrots (preferably with tops on)
- olive oil
- freshly ground black pepper
- kosher or sea salt
- fresh thyme sprigs (optional)
- balsamic vinegar
- honey
Trim the leafy carrot tops and scrub the carrots thoroughly. You can leave the thin vine-like tips if you like their rustic look.
Drizzle the carrots with olive oil, then season generously with freshly ground black pepper and kosher salt.
Make sure each carrot is evenly coated in oil and seasoning by tossing them on the baking sheet.
Add a few sprigs of fresh thyme if you like an herbaceous note. Then roast the carrots in a preheated 425°F (220°C) oven for about 15 minutes.
While the carrots are roasting, mix the balsamic vinegar and honey together to make a glossy glaze.
When the initial roast is done, remove the pan, drizzle the balsamic-honey glaze over the carrots, toss to coat, and return them to the oven for another 10–15 minutes. Toss once more halfway through to ensure even glazing and caramelization.
Be careful when opening the oven — hot vinegar steam can be strong. Once the carrots are tender and glazed, remove and discard any thyme sprigs and transfer to a serving dish.
These glazed whole roasted carrots strike a lovely balance of sweet and tangy. Leftovers reheat well, making them an easy make-ahead side for busy weeknights.
Totally easy, totally delicious. Enjoy!
6 servings
Honey Balsamic Glazed Whole Roasted Carrots
Ingredients
- 2 bunches baby carrots, go for the ones that have the tops still on
- 1 tablespoon extra light olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 sprigs fresh thyme, optional
- 2 tablespoons balsamic vinegar
- 2½ tablespoons honey
Instructions
- Chop off the leafy carrot tops and scrub the carrots well.
- Toss the carrots in the olive oil, salt and black pepper. Place them on a rimmed baking sheet and add the thyme sprigs if using.
- Roast in a preheated 425°F oven for 15 minutes. Meanwhile, mix the balsamic vinegar with the honey to make the glaze.
- Remove the carrots from the oven, drizzle on the glaze, toss to coat, and return to the oven for 10–15 more minutes, tossing once halfway through.
- Remove and discard the thyme sprigs, then serve warm.
,
Carbohydrates: 21 g
,
Protein: 1 g
,
Fat: 3 g
,
Sugar: 15 g