I love this recipe because it brings out the best in such a humble ingredient. The carrots turn tender and golden, the balsamic glaze gives a lovely savory-sweet balance, and the touch of honey makes them irresistible. Whether I’m serving them with roasted chicken, fish, or a holiday spread, these roasted carrots always impress.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I slice both ends off the carrots and cut them on the bias into roughly 1½-inch pieces. If any are too thick, I slice them lengthwise.
In a small bowl, I whisk together 1 tablespoon of balsamic vinegar, 1 tablespoon of honey, and the avocado oil.
I pour this mixture over the carrots in a large bowl, then add garlic, thyme, salt, and black pepper. I toss until the carrots are evenly coated.
Using a slotted spoon, I transfer the carrots to the prepared baking sheet, reserving any glaze left in the bowl for later.
I roast the carrots for 20–25 minutes, brushing them with the reserved glaze during the last 5–10 minutes.
Once roasted, I whisk together the remaining 1 tablespoon of balsamic vinegar and 1 tablespoon of honey, then drizzle it over the carrots and toss gently.
For a creamy finish, I sprinkle crumbled goat cheese on top before serving.
Servings and Timing
This recipe makes 4 servings. Prep time is 10 minutes, cooking time is 25 minutes, for a total of 35 minutes. Each serving contains about 120 kcal.
Variations
Sometimes I swap thyme for rosemary or oregano for a different flavor twist. When I want a spicy kick, I add a pinch of red pepper flakes. For a festive touch, I toss in dried cranberries or raisins after roasting. If I prefer a dairy-free option, I skip the goat cheese or use a plant-based substitute.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 350°F (175°C) oven for about 10 minutes, or warm them in a skillet over medium heat until hot.
FAQs
Can I use baby carrots instead of whole carrots?
Yes, I often use baby carrots for convenience — just adjust the roasting time slightly.
Can I make this ahead of time?
Yes, I roast them a few hours early and reheat them before serving.
Can I use maple syrup instead of honey?
Absolutely — it gives a deeper sweetness and works perfectly with balsamic vinegar.
How do I make them crispier?
I spread the carrots in a single layer without overcrowding the pan.
Can I roast them with other vegetables?
Yes, I add parsnips, sweet potatoes, or Brussels sprouts for variety.
What can I substitute for goat cheese?
Feta cheese, Parmesan, or a dairy-free cheese alternative work great.
Can I use fresh thyme instead of dried?
Yes, I use about 1 tablespoon of fresh thyme leaves.
Can I skip the garlic?
Yes, but I find the garlic adds great depth of flavor.
How do I prevent the glaze from burning?
I keep an eye on the carrots during the last few minutes and brush the glaze on toward the end.
Can I serve this dish cold?
Yes, they’re delicious at room temperature or slightly chilled in a salad.
Conclusion
Honey Balsamic Roasted Carrots are one of my favorite ways to turn simple carrots into a standout side dish. The blend of sweet, tangy, and savory flavors makes them perfect for both everyday dinners and special occasions. I love how beautifully they caramelize in the oven, creating a side that’s as flavorful as it is elegant.
Honey Balsamic Roasted Carrots are a simple yet elegant side dish featuring tender, caramelized carrots coated in a sweet and tangy honey-balsamic glaze. Finished with crumbled goat cheese, this dish is a perfect balance of flavors — ideal for both weeknight dinners and holiday feasts.
Ingredients
1 lb carrots, washed & peeled (or unpeeled)
1 tbsp avocado oil (or olive oil)
2 tbsp balsamic vinegar, divided
2 tbsp honey, divided
2 garlic cloves, minced
1 tsp dried thyme
¼ tsp salt
Cracked black pepper, to taste
¼ cup goat cheese, crumbled (optional)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice both ends off the carrots and cut them on the bias into 1½-inch pieces. Slice any thick carrots lengthwise.
In a small bowl, whisk together 1 tbsp balsamic vinegar, 1 tbsp honey, and avocado oil.
Pour the mixture over the carrots in a large bowl, then add garlic, thyme, salt, and pepper. Toss to coat evenly.
Transfer the carrots to the prepared baking sheet using a slotted spoon, reserving leftover glaze.
Roast for 20–25 minutes, brushing the carrots with the reserved glaze during the last 5–10 minutes.
Whisk together the remaining 1 tbsp balsamic vinegar and 1 tbsp honey, drizzle over roasted carrots, and toss gently.
Top with crumbled goat cheese before serving, if desired.
Notes
Swap thyme for rosemary or oregano for a flavor variation.
Add a pinch of red pepper flakes for a spicy kick.
For a festive touch, mix in dried cranberries or raisins after roasting.
Use feta or Parmesan instead of goat cheese, or skip for a dairy-free version.
To make them crispier, avoid overcrowding the pan.
