We all have those go-to side dishes we return to again and again – you know, those ones that never disappoint. Today, I’m sharing one of mine: balsamic roasted carrots. Whether you want to impress your guests or simply add a special touch to a regular dinner, let me show you how to make this delicious side that you’ll keep coming back to.
Have you tried roasting carrots with balsamic and honey? I’m telling you, once I made them this way, I couldn’t go back — the carrots turn tender and caramelized, the honey deepens their sweetness, and the balsamic reduces into a glossy, tangy glaze that makes the whole tray irresistible. It takes just a couple of minutes to whisk together, but it completely transforms a humble bunch of carrots.
I love having a side like this in my back pocket — simple ingredients, big flavor, and something that goes with almost everything.
Tip: To dress up these carrots even more, try crumbling on some creamy goat cheese and garnishing with finely sliced chives.
What to serve with balsamic roasted carrots
Balsamic-roasted carrots are so versatile, but I particularly love them with comforting meals, like roasted meats. I love how they work with everyday dinners, but also with festive gatherings – I’ve served them up at Thanksgiving and Christmas dinners before alongside baked ham with pineapple .
My top pick has to be paired with tender, delicious Parmesan-crusted chicken . I’ve also enjoyed them alongside my quick-baked salmon, which cooks in only 8 minutes, or my tender and juicy pork chops .
How do I store leftover balsamic roasted carrots?
Simply pop them into a covered container and refrigerate. They’ll last for up to 3 days. I reheat them by putting them back in the oven or in a skillet.
Can I use baby carrots?
You can! Baby carrots work well, so you can certainly use them. As they’re smaller than regular carrots, you don’t have to slice them.
Balsamic Roasted Carrots Recipe
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Ingredients
- ▢ 2 lb carrots (peeled and cut on an angle)
- ▢ 1 tablespoon olive oil
- ▢ ½ teaspoon EACH: Italian seasoning, salt, and pepper
- ▢ 1 tablespoon butter
- ▢ 2 tablespoons balsamic glaze
- ▢ 1 tablespoon honey
Instructions
- Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Place the carrots on the baking sheet and toss them with the olive oil, Italian seasoning, salt, and pepper. 2 lb carrots, 1 tablespoon olive oil, ½ teaspoon EACH: Italian seasoning, salt, and pepper
- Bake the carrots for 20 minutes, until they are crisp tender.
- While the carrots are baking, melt the butter in a small bowl in the microwave. Mix in the balsamic glaze and honey. 1 tablespoon butter, 2 tablespoons balsamic glaze, 1 tablespoon honey
- Pour the glaze over the carrots and mix well. Return the carrots to the oven for 10 minutes more, until they are tender and the glaze has thickened. Stir them to mix them in the glaze on the pan before serving.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More carrot recipes to try
Brown Sugar Carrots with Buttered Pecans
Buttered Carrots
Roasted Dill Carrots (with lemon feta dressing)
Spicy Honey Roasted Carrots
Balsamic Roasted Carrots Recipe
Ingredients
- 2 lb carrots , peeled and cut on an angle
- 1 tablespoon olive oil
- ½ teaspoon EACH: Italian seasoning, salt, and pepper
- 1 tablespoon butter
- 2 tablespoons balsamic glaze
- 1 tablespoon honey
Instructions
- Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Place the carrots on the baking sheet and toss them with the olive oil, Italian seasoning, salt, and pepper. 2 lb carrots, 1 tablespoon olive oil, ½ teaspoon EACH: Italian seasoning, salt, and pepper
- Bake the carrots for 20 minutes, until they are crisp tender.
- While the carrots are baking, melt the butter in a small bowl in the microwave. Mix in the balsamic glaze and honey. 1 tablespoon butter, 2 tablespoons balsamic glaze, 1 tablespoon honey
- Pour the glaze over the carrots and mix well. Return the carrots to the oven for 10 minutes more, until they are tender and the glaze has thickened. Stir them to mix them in the glaze on the pan before serving.
